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Baked Bacon Frittata

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2 tablespoons softened butter
8 slices bacon, crisply cooked and crumbled
10 eggs
1/3 cup light cream or milk
Salt and pepper
1-1/2 cups shredded Swiss or Monterey Jack cheese
1 to 2 cups leftover cooked pasta, if desired
1/3 cup grated Parmesan cheese

Baked Bacon Frittata

For a wonderful and satisfying quick breakfast or dinner, this frittata can't be beat.

  • Serves 4
  • Easy

About This Recipe

We just got home from a short overnight trip. The drive was long, and we, obviously, ate out for every meal. And, as usual for most trips, when we got home we were hungry. I was not about to eat out again, and frozen pizza is just not an option. So I made a Baked Bacon Frittata.

This recipe should be in everyone’s repertoire. It takes just five ingredients – bacon, eggs, cream or milk, cheese, and butter – that everyone should have on hand. (If you’re a vegetarian, just leave out the bacon!). And it’s so easy and so satisfying.

A frittata is not like an omelet and it’s not like scrambled eggs. A frittata is baked or cooked in a skillet on the stovetop until the eggs are set and puffy. It’s easier to make than an omelet, which can be very finicky, and it is less hands-on work than scrambled eggs.

Perfect for two tired travelers.

If you have been efficient and planned ahead, serve this with Divinity Frozen Fruit Salad for a great treat.

Tips for the best Baked Bacon Frittata:

  • Beat the eggs just until combined. Don’t overheat them or you’ll add too much air to the mixture.
  • The bacon has to be crisp or the texture will be soft and flabby – not what you want in bacon.
  • Serve the frittata the second it’s ready. Remember – serve hot food hot and cold food cold.

Why this recipe works:

  • Light cream interrupts the protein matrix in the eggs and makes the frittata more tender.
  • You could substitute sausage for the bacon if you’d like. Just cook bulk sausage (or remove it from casings), and cook until browned and done. Drain it and proceed with the recipe.
  • Or you could substitute sautéed vegetables for the bacon. Just cut up about a cup of vegetables (bell peppers, zucchini, green beans, onion) and sauté in about a tablespoon of olive oil until tender. Then add to the eggs.

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Preheat the oven to 400°F. Spread the softened butter in a 13" x 9" glass baking dish and set aside.


Cook the bacon, crumble, and set aside.


Combine the eggs, cream, and salt and pepper in a medium bowl and beat with a wire whisk until combined. Pour into the baking dish. Add the leftover cooked pasta, if using at this point and make sure it's covered with the egg mixture.


Top the eggs with the bacon and both kinds of cheese. Bake for 25 to 35 minutes or until the frittata is puffed and light golden brown. Dig in!


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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