Bacon Potato Frittata Recipes

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BACON AND POTATO FRITTATA WITH GREENS



Bacon and Potato Frittata with Greens image

This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Provided by Chef John

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 8

Number Of Ingredients 9

6 slices bacon, chopped
1 potato, peeled and sliced into thin 1-inch pieces
2 tablespoons water, or as needed
1 clove garlic, thinly sliced
½ teaspoon red pepper flakes
salt and ground black pepper to taste
1 bunch Swiss chard, chopped
8 eggs, beaten
⅓ cup grated Parmesan cheese

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
  • Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
  • Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  • Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  • Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g

POTATO & BACON FRITTATA



Potato & Bacon Frittata image

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper Jack cheese
2 plum tomatoes, sliced

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

CHEDDAR, BACON & POTATO FRITTATA



Cheddar, Bacon & Potato Frittata image

When it comes to easy, family-pleasing dishes, it's hard to beat a frittata! This one is made with new red potatoes, shredded cheddar and bacon bits.

Provided by My Food and Family

Categories     Dairy

Time 1h30m

Yield 6 servings

Number Of Ingredients 8

1 lb. red new potatoes, cooked, cooled and sliced
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/3 cup OSCAR MAYER Real Bacon Bits
3 green onions, sliced
6 eggs
1/4 cup milk
1/3 cup MIRACLE WHIP Dressing
1/4 tsp. black pepper

Steps:

  • Heat oven to 350°F.
  • Place potatoes in 9-inch pie plate sprayed with cooking spray; top with cheese, bacon and onions.
  • Whisk eggs and milk in medium bowl until blended. Add MIRACLE WHIP and pepper; mix well. Pour over potato mixture.
  • Bake 25 to 30 min. or until center is set. Let stand 10 min. before cutting into wedges to serve.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

BACON AND POTATO FRITTATA



Bacon and Potato Frittata image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 servings

Number Of Ingredients 13

8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
3 ounces sliced Provolone (5 to 6 slices), optional
Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

Steps:

  • Preheat broiler.
  • Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
  • Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
  • Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
  • Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
  • Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
  • Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
  • If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
  • If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

BACON CHEESE FRITTATA



Bacon Cheese Frittata image

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Provided by Mildred Marie Martin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g

CANADIAN BACON AND POTATO FRITTATA



Canadian Bacon and Potato Frittata image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a one-pot bacon skillet? Then check out this great frittata perfect for breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 10

1 1/2 cups fat-free cholesterol-free egg product or 6 eggs
2 tablespoons chopped fresh chives or 1 tablespoon freeze-dried chopped chives
2 tablespoons fat-free (skim) milk
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/4 cup chopped red or green bell pepper
2 cups refrigerated southern-style hash-brown potatoes
1/2 cup coarsely chopped Canadian bacon or cooked ham
2 tablespoons shredded Cheddar cheese

Steps:

  • Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
  • Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
  • Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.

Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

POTATO SAUSAGE FRITTATA



Potato Sausage Frittata image

With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo­-the sky's the limit!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound bulk pork sausage
6 bacon strips, diced
1-1/2 cups finely chopped red potatoes
1 medium onion, finely chopped
8 large eggs
2 teaspoons dried parsley flakes
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. , In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture. , Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges.

Nutrition Facts : Calories 518 calories, Fat 39g fat (13g saturated fat), Cholesterol 430mg cholesterol, Sodium 1213mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.

BACON POTATO FRITTATA



Bacon Potato Frittata image

This is a very tasty alternative to a usual "run of the mill" omelette. My mother found this recipe in "Hometown Cooking" (by Better Homes and Gardens), and now it's a weekend breakfast favorite in my family. My Mother omits the green onion, and cooks sliced yellow onion with the potatoes.

Provided by Kibbie

Categories     One Dish Meal

Time 42m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 slices bacon, cut into 1/2 inch pieces
2 medium potatoes, cut into 1/4 slices
6 large eggs, lightly beaten
1/4 cup milk
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups grated parmesan cheese
1/2 cup thinly sliced green onion
2 teaspoons finely snipped fresh basil or 2 teaspoons dried basil, crushed
salsa (optional) or sour cream (optional)

Steps:

  • Using a large, nonstick skillet, cook bacon pieces until crisp.
  • Reserve 2 T. of bacon drippings.
  • Drain bacon pieces on paper towel.
  • Add potato slices to skillet with reserved bacon drippings.
  • Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
  • Turn potato slices over and turn down heat to prevent over-browning (if necessary).
  • In large bowl, beat eggs, milk, pepper, and salt until combined.
  • Stir in cheese, green onion, and basil.
  • Set aside.
  • Spread cooked potatoes in an even layer over the bottom of skillet.
  • Sprinkle the bacon over the potatoes.
  • Pour in egg mixture.
  • Cover, reduce heat to medium low.
  • Cook 15 to 20 minutes until top surface of egg is set.
  • Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
  • Loosen edges of frittata from pan, carefully invert onto large serving plate.
  • Cut into wedges.
  • Put a dollop of sour cream or salsa on top right before serving, if desired.

BACON AND POTATO FRITTATA



Bacon and Potato Frittata image

Make and share this Bacon and Potato Frittata recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, cut into 1-inch pieces
1 1/2 cups potatoes, cut into 1/2-inch cubes
1 onion, chopped
6 eggs
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups frozen broccoli florets, thawed
3/4 cup cheddar cheese, shredded

Steps:

  • Place bacon in 10-inch nonstick skillet over medium-high heat.
  • Cook, stirring occasionally, until browned, 5 minutes.
  • Add potatoes and onion; cover.
  • Cook, stirring occasionally, until tender, 6-7 minutes.
  • Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
  • Add to skillet, cover.
  • Over medium heat, cook until set, 8-10 minutes.
  • Remove from heat.
  • Sprinkle with remaining cheese; cover.
  • Let stand until cheese is melted, 2-3 minutes.

SWEET POTATO, KALE AND BACON FRITTATA



Sweet Potato, Kale and Bacon Frittata image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

5 slices thick-cut bacon, cut into 1/3-inch pieces (about 1 heaping cup)
8 large eggs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, if needed
1 small sweet potato, cut into 1/3-inch cubes (about 1 1/2 cups)
3 cups roughly chopped curly kale
1 cup grated white Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
  • In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
  • Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
  • Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.

GLUTEN-FREE CANADIAN BACON AND POTATO FRITTATA



Gluten-Free Canadian Bacon and Potato Frittata image

Looking for a one-pot bacon skillet? Then check out this great frittata perfect for breakfast.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 4

Number Of Ingredients 10

1 1/2 cups fat-free cholesterol-free egg product or 6 eggs
2 tablespoons chopped fresh chives or 1 tablespoon freeze-dried chopped chives
2 tablespoons fat-free (skim) milk
1/4 teaspoon salt
1/8 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/4 cup chopped red or green bell pepper
2 cups refrigerated gluten-free southern-style hash-brown potatoes
1/2 cup coarsely chopped gluten-free Canadian bacon or cooked ham
2 tablespoons shredded gluten-free Cheddar cheese

Steps:

  • Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
  • Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
  • Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
  • Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 3 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g

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From mummyiscooking.com


CHEDDAR POTATO BACON FRITTATA RECIPE - PICKY PALATE
2019-04-22 Preheat oven to 350 degrees and spray 8 inch non stick skillet with cooking spray. Place over medium heat. Whisk eggs, salt and pepper in large mixing bowl. Set aside. Place green peppers and roasted potatoes into hot skillet. …
From picky-palate.com


POTATO AND BACON FRITTATA | BARBARA BAKES
2019-07-23 Instructions. In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet. Heat the oil over a medium flame.
From barbarabakes.com


BACON BROCCOLI AND POTATO FRITTATA | FOODIECRUSH.COM
2017-03-29 8 eggs. 1/2 cup whole milk. 1/2 cup shredded cheddar cheese. Instructions. Preheat the oven to 400°F. In a medium sauce pan, add the potatoes and cover with water. Bring to a boil, add 1 teaspoon of kosher salt and cook until the potatoes are fork tender, about 6-8 minutes. Drain the water and set the potatoes aside.
From foodiecrush.com


POTATO BACON AND CHEDDAR FRITTATA - SEASONS AND SUPPERS
2013-10-22 Add the potatoes to the pan and cook, stirring to coat with bacon fat. Add some salt and pepper. Place skillet in the preheated oven and cook, stirring occasionally, until browned and crispy, about 20 minutes or so. Meanwhile, whisk together eggs, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Set aside.
From seasonsandsuppers.ca


BACON POTATO SAUSAGE FRITTATA - PALEOMG
2014-04-17 In a bowl, whisk together eggs, garlic powder, red pepper, paprika and salt and pepper. Once pan has cooled, pour in eggs and add the bacon on top of the sausage and potatoes. Mix well to evenly distribute the eggs around the pan. Place in oven and bake for 12-15 minutes until the eggs are fully cooked in the middle of the pan.
From paleomg.com


BACON, POTATO, AND KALE FRITTATA | BETTER HOMES & GARDENS
In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add kale and onion; cook about 5 minutes or until onion is tender. Stir in the cooked potatoes. Step 3. In a medium bowl whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour egg mixture over potato mixture.
From bhg.com


EASY BACON VEGGIE FRITTATA RECIPE | KIERSTEN HICKMAN
2020-09-28 Whisk together the eggs, half-and-half, and salt in a large bowl. Set aside. Add the chopped bacon to a frying pan over medium to medium-low heat. Stir occasionally until bacon bits are crispy—about 10 minutes. In another smaller frying pan, …
From kierstenhickman.com


POTATO, BACON, AND PARMESAN FRITTATA | BETTER HOMES & GARDENS
Meanwhile, preheat broiler. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add onion; cook about 5 minutes or until tender. Stir in the cooked potatoes. Step 3. In a medium bowl whisk together eggs, Parmesan cheese, the 2 tablespoons parsley, the salt, and pepper.
From bhg.com


FRITTATA WITH POTATOES AND BACON - THERESCIPES.INFO
Baked Potato Frittata | Williams Sonoma best www.williams-sonoma.com. In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more.
From therecipes.info


CHEDDAR, BACON AND POTATO FRITTATA | METRO
Preparation. In a large non-stick frying pan over medium-high heat, cook bacon until crisp. Drain, reserving 3 Tbsp (45 mL) drippings; set bacon aside. Return reserved drippings to pan. Add onion, red pepper and garlic. Cook over medium-high heat until onion is soft, about 5 minutes. Add potatoes and cook 2 minutes longer; remove from heat.
From metro.ca


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