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Cheesy Bacon Potato Frittata

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4.88 from 8 votes
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Cheesy Bacon Potato Frittata

An overhead photo of a cheesy bacon potato frittata in a cast iron pan,

 

Making breakfast for 6 people can be a daunting task. Cooking all the eggs, frying the bacon, buttering toast, setting the table, sometimes it’s more work than dinner! That’s where frittatas come in. They are easy, don’t require a ton of prep work, and are a real crowd pleaser. A frittata is kind of a marriage between an omelet and a quiche.

An overhead photo of a slice of cheesy bacon potato frittata being lifted out of the whole pan.The word frittata is Italian and derives from the word fritto, which means to fry. Originally the word was used to describe any type of egg cooked in a skillet, however outside of Italy frittata was used to describe an omelet. The word frittata has evolved over the past fifty years and the cooking method is different from an omelet in several aspects.

  • The ingredients are mixed, rather than used as a filling
  • It is cooked slowly over a medium-low heat, often covered
  • When most of the egg is set, it is either turned over to complete cooking or cooked under intense heat to set the top
  • They are served to several, cut into wedges, rather than to one person

An overhead photo of a slice of cheesy bacon potato frittata on a yellow plate with a fork.I made this bacon cheese frittata this morning. This one actually uses a nacho cheese, but I’m certain this would be tremendous with Pepper Jack, a Smoked Gouda, or if you’re more traditional, a regular Cheddar Cheese would be great too.

An overhead photo of a cheesy bacon potato frittata in a cast iron pan.My husband and oldest son were leaving so I gave them each a wedge to take with. About ten minutes later my cell phone rang.

“Hey, whatever that recipe was, for that egg thing that you gave me…” my husband started. “Don’t lose the recipe! You always make stuff, and then you lose it and never make it again!”

Silly man. I don’t lose them – I blog them. I just don’t like making things over and over again.

I could hear my son in the background saying “Yeah! DON’T lose that one!” And so my friends, I’m not losing this one. ;-) You shouldn’t either. It’ll be here for posterity.

A bowl of beaten eggs with the egg shells t o the side on the counter.It’s pretty easy, and makes a great presentation as you can see. A little measuring, then some whisking and mixing…

Cheesy Bacon Potato FrittataA little frying, then dicing, then some more frying.

Cheesy Bacon Potato FrittataWhile it’s cooking, you’ll chop a little, then let it cook, garnish, broil, garnish again. Done.

Cheesy Bacon Potato Frittata

Oh yeah. Eat!

Cheesy Bacon Potato Frittata

Cheesy Bacon Potato Frittata

4.88 from 8 votes

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Course: Breakfast
Cuisine: American
Servings: 6
Author: Amanda Davis

Ingredients

  • 4 slices bacon cooked then diced
  • 2 cups 8 oz. frozen hash brown potatoes with peppers and onions, thawed
  • 6 eggs
  • ¼ cup 1% milk
  • ½ teaspoon salt
  • 1 ¾ cups 7 oz. Sargento® Bistro® Blends Shredded Nacho & Taco Cheese
  • ½ bunch green onions chopped

Instructions

  • Cook bacon in a 9-inch cast iron skillet over medium heat until crisp. Remove bacon to drain on paper towels; set aside. Scrape the bottom of the pan if needed with a metal spatula. Pour off all but 1 tablespoon of the drippings. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
  • Beat eggs in a medium bowl. Stir in milk, salt and 1 cup of cheese. Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
  • Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions. Cut into 6 wedges.
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

 

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Amanda Davis

President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Comments

    • Amanda says

      So glad you like it Kat! My mother in law loves this one too and took the recipe back home to Iowa with her. She made it for her sister and they both raved. Then she lost the recipe. She doesn’t have a computer, so I have to print it and send it to her again LOL!

      Reply

  18. Katrina says

    Mmm, looks good! Nice to have a man/boys approval–that works here. ;)
    My 8 yo is home sick and keeps asking me to make him an egg with potatoes (like a hash), then 2 minutes later he says, “No, I don’t feel like it”. He hasn’t hardly eaten much the last 3 days. I think I’ll just make a frittata and have it ready for when he does decide to eat.

    Reply
4.88 from 8 votes (1 rating without comment)

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