Potato and Bacon Frittata Bake
Savor the comfort and flavor of a Potato and Bacon Frittata Bake, the perfect dish for breakfast, brunch, or even a quick weeknight dinner. This hearty, oven-baked recipe combines golden sautéed potatoes, crispy bacon, and a fluffy egg mixture enriched with melty cheddar cheese and fresh green onions. A touch of garlic and seasoning add the perfect burst of flavor to every bite. With minimal prep and a single baking dish, this frittata is not only easy to make but also ideal for feeding a crowd. Serve it warm with a side salad or fresh fruit for a satisfying meal that’s packed with protein and rich, savory goodness. Perfect for meal prep or gatherings, this frittata bake is sure to be a hit!
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Recipe Information
Ingredients
- 3 medium potatoes
- 6 slices bacon
- 8 large eggs
- 0.5 cups milk
- 1 cups cheddar cheese, shredded
- 3 stalks green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Peel and dice the potatoes into 1/2-inch cubes. Heat the olive oil in a large skillet over medium heat and sauté the potatoes for 8–10 minutes, stirring occasionally, until they are lightly golden and tender. Remove the potatoes from heat and set aside.
In the same skillet, cook the bacon over medium heat until crispy, about 6–8 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Once cooled, crumble the bacon into small pieces.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the shredded cheddar cheese and chopped green onions.
Layer the cooked potatoes evenly over the bottom of the greased baking dish. Sprinkle the crumbled bacon and minced garlic over the potatoes.
Pour the egg mixture evenly over the potatoes and bacon, ensuring it fills all the gaps and reaches the edges of the dish.
Bake the frittata in the preheated oven for 25–30 minutes, or until the eggs are set and the top is golden brown.
Remove the frittata from the oven and let it cool for 5 minutes before slicing into squares or wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1666 mg | 556% | |
| Sodium | 4571 mg | 199% | |
| Total Carbohydrate | 146.5 g | 53% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 15.6 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 1320 mg | 102% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4475 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
