Sheet Pan Bacon Cheddar Frittata Recipes

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.

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.

SHEET PAN BACON & CHEDDAR FRITTATA

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
• Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
• In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
• Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
• Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.

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.

SHEET PAN MEDITERRANEAN FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place sausage, zucchini, grape tomatoes, and red onion on a rimmed baking sheet. Drizzle with olive oil and toss to combine. Spread into a single layer.
• Roast in the preheated oven until browned around the edges, about 7 minutes.
• Remove sausage mixture from the oven and reduce heat to 375 degrees F (190 degrees C).
• Whisk eggs, milk, salt, and pepper together in a bowl. Pour evenly over the sausage mixture and sprinkle feta cheese over top.
• Return to the oven and bake until eggs are set, 17 to 20 minutes.
• Sprinkle with dill and serve.

SHEET PAN BISCUITS WITH BACON, CHEDDAR & HERBS

Steps:

• Preheat oven to 425 degrees.
• Add bacon to a medium skillet and place over medium-high heat. Cook, stirring, until bacon is crispy and fat is rendered, about 7 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. Brush a 9" x 13" quarter sheet pan with bacon fat from the skillet and line with parchment paper. Brush parchment with additional bacon fat and set aside. Reserve remaining bacon fat.
• In a large bowl, combine flour, baking powder, baking soda, cayenne, and salt. Add butter and using a pastry blender or two knifes, cut butter into flour until butter is pea-sized. Using your hands, begin to work the mixture with the tips of your fingers, breaking up the butter into smaller pieces and incorporating the flour until the mixture resembles coarse meal. Add cheddar, chives, thyme, and bacon and mix to distribute.
• Combine buttermilk, 1 tablespoon reserved bacon fat, and 2 tablespoons maple syrup. Add wet ingredients to dry and mix until just incorporated. Turn mixture out on a lightly floured surface and knead 2-3 times until dough sticks together. Do not overwork.
• Pat into a 7" x 11" rectangle, about 1" thick, using flour under surface to prevent sticking as necessary. Using a floured knife, cut into 12 squares, three by four. Transfer to prepared sheet pan, spacing squares closely together but not touching.
• Combine 1 tablespoon reserved bacon fat with remaining 2 tablespoons maple syrup. Brush tops with mixture and sprinkle with Maldon salt and black pepper. Transfer to oven and bake until tops are golden brown and biscuits are just baked through, about 25-30 minutes. Tent with foil during baking if tops are too brown. Remove from oven and let cool slightly before serving.