Bacon Cheese Frittata Recipes

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

BACON CHEESE FRITTATA

Steps:

• In a bowl, beat eggs, milk, butter, salt, and pepper.
• Pour into a greased 11x7x2" baking dish.
• Sprinkle with onions, bacon, and cheese.
• Bake uncovered at 350 for 25 to 30 minutes or until a knife inserted near the center comes out clean.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

CHEESY BACON FRITTATA

Steps:

• Heat oven to 350ºF.
• Beat eggs and milk with whisk in medium bowl until well blended. Stir in remaining ingredients.
• Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 35 to 40 min. or until center is set and frittata is puffed and golden brown.

EASY OVEN-BAKED BACON CHEESE FRITTATA

Steps:

• Set oven to 350 degrees.
• Butter an 11 x 7-inch baking dish.
• In a bowl whisk together eggs, half and half cream (or milk) melted butter, seasoned salt and black pepper; pour into the prepared baking dish,.
• Sprinkle the green onions, bacon and cheddar cheese on top.
• Bake uncovered for about 25 minutes or until the eggs are just set.

BACON AND CHEESE FRITTATA

Steps:

• Preheat the oven to 425°F. Whisk the eggs and half-and-half together in a mixing bowl until light and frothy. Set aside.
• Cook the bacon in a medium (10-inch), oven-proof, nonstick skillet until crisp. Transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
• Set the pan back on the stove over medium heat and add the olive oil. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
• Add the garlic and continue cooking until softened, 1 to 2 minutes longer. Add the tomatoes and 1 tablespoon of the parsley.
• Add the salt and a few grinds of black pepper, combine well and continue cooking for 1 minute longer.
• Stir in the eggs and using a rubber spatula, stir and scrape the bottom of the pan until the eggs form large, wet curds, about 2 minutes.
• Scatter the bacon over the eggs, then smooth the mixture so it's evenly distributed in the pan. Stop stirring and wait about 30 seconds to allow the bottom to set.
• Remove from the heat and sprinkle the cheese over the top of the frittata.
• Bake until the frittata is slightly puffed and the cheese has melted, 5 to 7 minutes.
• Remove from the oven, sprinkle with the remaining parsley and let stand for about 5 minutes.
• Use a spatula to loosen the frittata around the edges and gently slide it onto a serving platter. Cut into wedges and serve immediately.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk the eggs, milk, butter, salt and pepper until blended. Pour into a greased 11x7-in. baking dish. Sprinkle with onions, bacon and cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 25-30 minutes.

ASPARAGUS, CANADIAN BACON, AND CHEESE FRITTATA: LOW CARB

Steps:

• Position an oven rack in the upper part of the oven and preheat the broiler. Whisk the eggs, 3 tablespoons of the cheese, the milk, lemon zest, salt, and pepper to taste together in a bowl.
• Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the asparagus and Canadian bacon, and cook until the asparagus is crisp-tender, about 4 minutes. Reduce heat to low, pour the egg mixture into the skillet, stirring gently to distribute the fillings evenly. Cover, and cook until the bottom sets, but does not get too brown, about 9 minutes. Remove the cover, scatter the remaining 1 tablespoon of cheese over the surface. Run the frittata under the broiler until the top sets and browns slightly, about 1 minute. Set aside for about 5 minutes before unmolding. Slip the frittata out of the pan onto a cutting board, cut into wedges. Serve warm or room temperature.

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.