Introduction
There are nights (or weeks) when the last thing you want to do is spend an hour at the stove. This bacon potato frittata is the kind of recipe that steps in to save the day: golden, custardy eggs scented with sizzling bacon and sweet caramelized onions, tender potato rounds that give a gentle bite, and a melty halo of cheddar that pulls in satisfying strings with every forkful. The aroma of bacon and browned onions alone is enough to pull the whole household into the kitchen; the texture—crispy edges, soft center—feels like comfort in every mouthful.
This dish is perfect for lazy weekend brunches, fast weeknight dinners, or when you want something cozy and no-fuss for a potluck. It reheats beautifully, which makes it ideal for meal-prep days when energy is low but good food still matters. If you want a shortcut for similar low-effort dinners, check this classic bacon potato frittata for more ideas and variations.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes (stovetop + oven finish)
- Total Time: 40–45 minutes
- Servings: 4 generous portions
- Difficulty Level: Very easy — beginner friendly
Nutritional Breakdown
Estimated nutrition per serving (1/4 of recipe). Values are approximate and calculated from typical ingredient values using USDA FoodData Central averages; for personalized guidance consult a registered dietitian or resources like the Mayo Clinic.
- Calories: ~310 kcal
- Protein: ~17 g
- Carbohydrates: ~14 g
- Fat: ~18.5 g
- Saturated Fat: ~7 g
- Fiber: ~2 g
- Sodium: ~520–750 mg (varies with bacon/cheese salt content)
Notes on the numbers: eggs, bacon, potatoes, and cheddar drive calories and fat; potatoes provide most carbohydrates and fiber. If you need lower sodium or saturated fat, choose low-sodium bacon or turkey bacon and reduced-fat cheese. These estimates are based on widely available nutritional databases (USDA FoodData Central) and general guidance from health organizations like the Mayo Clinic for portioning and sodium limits.
Why You’ll Love It
- Effort-to-reward ratio: Minimal active work—chop, sauté, whisk—then let the oven do the rest.
- Comfort factor: Warm, savory, and nostalgic—think weekend breakfasts and family tables.
- Social and flexible: Serve it straight from the skillet for a small gathering or slice it for meal prep.
- Nutritionally balanced: Eggs provide high-quality protein and essential nutrients; potatoes add filling carbs and potassium.
- Seasonal: Works all year—serve with a light salad in summer or steamy coffee in winter.
Step-by-Step Instructions
Ingredients
- 6 large eggs
- 4 slices bacon, chopped (substitute: turkey bacon or plant-based bacon)
- 2 medium russet or Yukon gold potatoes (about 300 g total), thinly sliced or small dice
- 1 small yellow onion, thinly sliced
- 1/2 cup (56 g) shredded sharp cheddar cheese (optional: mozzarella or dairy-free cheese)
- 1 tablespoon olive oil or neutral oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives or parsley (optional, for finishing)
Optional ingredients and substitutions
- Add-ins: 1/2 cup chopped spinach, sautéed mushrooms, or roasted red peppers.
- Vegetarian: Omit bacon and add 1/2 cup cremini mushrooms + 1/2 cup cooked chickpeas for texture.
- Dairy-free: Use nutritional yeast or dairy-free shredded cheese.
- Keto: Swap potatoes for thinly sliced zucchini or cauliflower florets.
Method
- Preheat and prep: Preheat oven to 375°F (190°C). Crack eggs into a bowl, whisk lightly with salt and pepper, and set aside.
- Cook bacon: Heat a 10-inch ovenproof skillet over medium heat. Add chopped bacon and cook until crispy and browned, about 5–7 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet. (Tip: Keep about 1–2 tablespoons of bacon fat for flavor; drain the rest if needed.)
- Sauté potatoes and onion: Add 1 tablespoon olive oil to the skillet if needed. Add the thinly sliced potatoes and onion to the hot fat. Season lightly with a pinch of salt. Sauté over medium heat, stirring occasionally, until potatoes are tender and edges are golden, about 10–12 minutes. If pieces are large, cover briefly to steam through, then uncover to crisp. (Tip: Cut potatoes small for faster cooking.)
- Combine: Return the cooked bacon to the skillet and spread potatoes/bacon evenly. Pour the whisked eggs over the potato and bacon mixture, tilting the skillet so the eggs distribute. Sprinkle shredded cheddar evenly on top. Let cook on the stovetop for 2–3 minutes until the edges begin to set.
- Finish in the oven: Transfer the skillet to the preheated oven and bake 10–12 minutes until the frittata is puffed and the center is just set (a knife inserted near the center should come out mostly clean). If you like a golden top, broil for 1–2 minutes—watch closely to avoid burning.
- Rest and serve: Remove from oven, sprinkle fresh chives or parsley, and let rest 5 minutes before slicing. This helps the eggs finish cooking gently and slice cleanly.
Practical tips
- Use an ovenproof non-stick or well-seasoned cast-iron skillet for easy flipping and serving.
- To avoid watery texture, make sure potatoes are mostly cooked before adding eggs.
- Eggs at room temperature whisk more evenly and yield a fluffier texture.
- If you prefer extra browning, briefly broil—but keep a close eye.
Best Pairings
- Simple sides: A crisp green salad with lemon vinaigrette to cut the richness.
- Brunch-style: Toasted sourdough, avocado slices, and a pot of bold coffee or Earl Grey tea.
- Cozy dinner: Serve with a cup of tomato soup or a light vegetable broth.
- Snack/portable: Slice into wedges for a picnic or pack cold slices with cherry tomatoes for lunch.
How to Store
- Room temperature: Best served fresh; allow to cool, but do not leave out longer than 2 hours.
- Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently in a low oven (300°F / 150°C) for 10–12 minutes or microwave in 30-second bursts until warmed through.
- Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer bag—store up to 2 months. Thaw overnight in the refrigerator before reheating.
Chef’s Advice
- Potato choice matters: Yukon golds offer creaminess and buttery flavor; russets crisp nicely. For the fastest cook time choose smaller dice.
- Control moisture: If using vegetables that release water (spinach, mushrooms), sauté them until most liquid evaporates before adding to the egg mixture.
- Bacon alternatives: Thick-cut bacon gives big flavor; for lower sodium, use nitrate-free or turkey bacon and reduce added salt.
- Doneness cues: The frittata is done when the center gently jiggles but isn’t liquid. It will continue to set while resting.
- Even browning: Rotate the skillet in the oven halfway through baking if your oven has hotspots.
Fun Flavor Ideas
- Smoky Spanish: Add chopped chorizo, smoked paprika, and roasted red peppers; swap cheddar for Manchego.
- Mediterranean: Use spinach, sun-dried tomatoes, feta cheese, and a sprinkle of oregano.
- Veg-forward vegan: Use crumbled firm tofu with turmeric and kala namak (black salt) for an eggy flavor; include roasted potatoes and sautéed onions with nutritional yeast for a cheesy note.
- Mini muffin frittatas: Bake in a greased muffin tin at 375°F (190°C) for 15–18 minutes for portable bites—great for kids or meal prep.
Frequently Asked Questions
Q: Can I make this ahead for the week?
A: Yes—store slices in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Q: What if my potatoes aren’t cooking quickly enough?
A: Slice them thinner, cover the skillet for a few minutes to steam, or par-cook in the microwave for 2–3 minutes before sautéing.
Q: Can I skip the cheese?
A: Absolutely. You can omit it for lower fat or use a dairy-free alternative or nutritional yeast for a cheesy flavor.
Q: Is this recipe gluten-free?
A: Yes—eggs, potatoes, bacon, and cheese are naturally gluten-free. Always check labels if using processed bacon or cheese.
Q: How can I make it lighter?
A: Use 4 eggs + 4 egg whites instead of 6 whole eggs, opt for turkey bacon, and reduce or skip the cheese.
Conclusion
This bacon potato frittata is one of those low-effort heroes: fast to make, deeply satisfying, and endlessly adaptable. Give it a try on a night when your energy is low but your appetite is high—then share your tweaks and photos so others can be inspired. For more crowd-sourced low-effort meal ideas check out this Home Cooks Share Favorite Low-Effort Meals, and for additional simple dinner inspiration see this roundup of 37 Low Effort Meals for When You Have No Energy to Cook.
Enjoy the simplicity—and don’t forget to tell us how you customized yours!
Print
Bacon Potato Frittata
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Keto Option
Description
A comforting frittata featuring golden, custardy eggs with crispy bacon, tender potatoes, and melted cheese, perfect for brunch or weeknight dinners.
Ingredients
- 6 large eggs
- 4 slices bacon, chopped (substitute: turkey bacon or plant-based bacon)
- 2 medium russet or Yukon gold potatoes, thinly sliced or small dice
- 1 small yellow onion, thinly sliced
- 1/2 cup shredded sharp cheddar cheese (optional: mozzarella or dairy-free cheese)
- 1 tablespoon olive oil or neutral oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives or parsley (optional, for finishing)
Instructions
- Preheat oven to 375°F (190°C). Crack eggs into a bowl, whisk lightly with salt and pepper, and set aside.
- Heat a 10-inch ovenproof skillet over medium heat. Add chopped bacon and cook until crispy and browned, about 5–7 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet.
- Add 1 tablespoon olive oil to the skillet if needed. Add thinly sliced potatoes and onion. Season lightly with salt. Sauté over medium heat for about 10–12 minutes until tender and golden.
- Return cooked bacon to the skillet and spread evenly. Pour whisked eggs over the mixture and sprinkle shredded cheese on top. Cook on stovetop for 2–3 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10–12 minutes until puffed and center is set. Broil for 1–2 minutes for a golden top.
- Remove from the oven, sprinkle with chives or parsley, and let rest for 5 minutes before slicing.
Notes
Best served fresh. Store leftovers in an airtight container for up to 3-4 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 650mg
- Fat: 18.5g
- Saturated Fat: 7g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 400mg
