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Savory Bacon Cheddar Potato Frittata

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A delicious and easy breakfast frittata featuring crispy bacon, sharp cheddar, and tender potatoes with irresistibly crispy edges.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 2 medium Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
  • 1 cup sharp cheddar cheese, shredded
  • 8 large eggs, room temperature
  • ½ cup whole milk or half-and-half
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped chives or parsley (optional)
  • 2 tablespoons olive oil or butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a 10-inch cast iron skillet over medium heat, cook the 6 slices of thick-cut bacon until crisp, about 6-8 minutes. Remove and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
  3. Add 2 tablespoons of olive oil or butter to the skillet with the bacon fat. Toss in the diced potatoes and sauté for 12-15 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper.
  4. Stir in the chopped onion and minced garlic. Cook for another 3-4 minutes until onions are soft and fragrant.
  5. While potatoes cook, whisk together 8 large eggs, ½ cup whole milk, 1 cup shredded sharp cheddar cheese, salt, and pepper in a bowl until well combined and slightly frothy.
  6. Crumble the cooked bacon and scatter it evenly over the potato and onion mixture in the skillet. Pour the egg and cheese mixture on top, gently shaking the skillet to distribute evenly.
  7. Cook on the stovetop over medium heat for 3-4 minutes, just until the edges start to set.
  8. Transfer the skillet to the preheated oven and bake for 15-18 minutes until the frittata puffs slightly and the center is just set but still creamy.
  9. Remove from oven and let cool for 5 minutes. Sprinkle fresh chopped chives or parsley on top.
  10. Use a spatula to loosen the edges and slice into wedges. Serve warm.

Notes

Use room temperature eggs for fluffier texture. For extra crispy edges, sprinkle a bit of cheddar on the edges before baking. If edges aren’t browning enough, broil for 1-2 minutes at the end, watching carefully to avoid burning. Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.

Nutrition

Keywords: bacon, cheddar, potato, frittata, breakfast, brunch, crispy edges, easy recipe

Find it online: https://avabowls.com/savory-bacon-cheddar-potato-frittata-recipe-easy-crispy-edges-perfect-breakfast/