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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
1/3 cup grated Parmesan cheese

Baked Bacon Frittata

  • 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.



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.


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 home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). 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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