Bacon Cheddar Frittata Recipes

SPINACH FRITTATA WITH BACON AND CHEDDAR

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Cook the bacon in a cast-iron skillet over medium-low heat until crispy.
• Remove from the pan, drain on paper towels, and set aside. Reserve about 2 tablespoons of bacon fat.
• When the bacon is cool, crumble it or roughly chop into 1/4-inch pieces.
• Heat the reserved bacon fat, add the diced onion, and sauté for 2 to 3 minutes or until it's slightly translucent.
• Turn off the heat, add the spinach pieces, and stir with a wooden spoon for a minute until the leaves are fully wilted.
• In a glass mixing bowl, thoroughly beat the eggs until nice and frothy.
• Add the milk and stir until combined. Season to taste with kosher salt .
• Pour the egg mixture into the skillet over the onion and spinach. Sprinkle the bacon pieces on top and stir to distribute the ingredients evenly.
• Place the skillet over medium heat and cook, without stirring, for about 5 minutes or until the egg begins to set.
• Add the grated cheese, sprinkling it evenly across the top (do not stir), and transfer the skillet to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk the eggs, milk, butter, salt and pepper until blended. Pour into a greased 11x7-in. baking dish. Sprinkle with onions, bacon and cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 25-30 minutes.

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

BACON AND ASPARAGUS FRITTATA

Steps:

• In a 9- or 10-in. ovenproof skillet, cook bacon until crisp. Drain, reserving 1 Tbsp. drippings. Heat reserved drippings on medium-high. Add asparagus, onion and garlic; saute until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. , Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately.

GARDEN CHEDDAR FRITTATA

Steps:

• Preheat oven to 425°. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Drain. In a large bowl, whisk eggs, water, salt, garlic powder, chili powder and pepper; set aside., In a 10-in. cast-iron or other ovenproof skillet, saute zucchini, onion and potatoes in butter and oil until tender. Reduce heat. Pour 1-1/2 cups egg mixture into skillet. Arrange half of the tomatoes over top; sprinkle with 1/2 cup cheese. Top with remaining egg mixture, tomatoes and cheese., Bake, uncovered, until eggs are completely set, 12-15 minutes. Let stand 5 minutes. Sprinkle with chives and additional cheddar cheese. Cut into wedges.

EASY OVEN-BAKED BACON CHEESE FRITTATA

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
• Sprinkle the green onions, bacon and cheddar cheese on top.
• Bake uncovered for about 25 minutes or until the eggs are just set.

SHEET PAN BACON & CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
• Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
• In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
• Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
• Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper.
• Pour into a shallow 3-cup baking dish coated with nonstick cooking spray.
• Sprinkle with cheese and bacon.
• Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

WILD RICE, BACON & CHEDDAR FRITTATA

Steps:

• Heat oven to 350ºF.
• Press rice onto bottom of 9-inch pie plate sprayed with cooking spray.
• Whisk eggs, water and pepper in medium bowl until blended. Add bacon, 1/2 cup cheese and tomatoes; mix well. Pour over rice; top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

POTATO & BACON FRITTATA

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.