Potato Bacon Cheddar Frittata
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Potato Bacon Cheddar Frittata. This delicious frittata is an ideal, easy brunch idea. This recipe uses potatoes but leftover cooked pasta works too.
We are planning an awesome Mothers Day Brunch at our house and the centre of that delicious meal will be an easy-to-make potato bacon cheddar frittata.
It's a simple way to feed the crowd without spending all morning in the kitchen, especially if you are using leftover or previously prepared ingredients. Leftover ham, sausage or crisp cooked bacon all work well in this dish.
Frittatas also make good use of leftover plain pasta or potatoes; we use leftover roasted potato nuggets in this frittata recipe. You can find our Perfect Roast Potato recipe here.
Eggs at room temperature will cook faster and lighter than cold eggs. Place them in a bowl of lukewarm water for 15 minutes to warm them up if needed while you cook the bacon.
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Bacon Potato and Cheddar Frittata
Potato Bacon Cheddar Frittata - This satisfying & tasty frittata is an ideal, easy brunch idea. This recipe uses potatoes; leftover cooked pasta works too.
Ingredients
- 3 cups diced roasted potatoes
- ½ pound crisp cooked bacon, chopped
- ½ pound diced aged cheddar cheese
- ¼ cup chopped chives
- 10 large eggs, preferably at room temperature
- ½ cup whipping cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chili flakes, optional
Instructions
- Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.
- Preheat oven to 350 degrees F.
- When the skillet gets hot, remove it from the heat and sprinkle the potatoes, bacon, cheddar and chives over the entire surface of the skillet, in even layers.
- Quickly whisk together the eggs, whipping cream, salt , pepper and chili flakes.
- Bake at 350 degrees F for about 25 minutes or until the eggs have set at the center. Serve immediately.
Notes
Eggs at room temperature will cook faster and lighter than cold eggs. Place them in a bowl of lukewarm water for 15 minutes to warm them up if needed while you cook the bacon.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 494Total Fat 35gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 20gCholesterol 282mgSodium 833mgCarbohydrates 26gFiber 2gSugar 2gProtein 19g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Tout simplement avec un aspect délicieux, bravo!
What a wonderful way to use up leftover ingredients.
OMG this looks delicious! I love frittatas
Made this into frittata muffins (baked at 350 for 22 minutes) and they were amazing! Thank you 🙂
Great idea!
why does my potato and egg frittata turn gray?
No idea! Are they boiled potatoes? How old?
I have never made a frittata before but this sounds wonderful. Just curious, if you have leftovers, can you refrigerate them and then serve a day later?
Yes, just the same as quiche.