Bacon Potato Frittata (Printable)

Savory egg dish featuring bacon, potatoes, and cheese. Ideal for morning meals or light dinners.

# What You Need:

→ Proteins

01 - 6 large eggs
02 - 6 slices thick-cut bacon

→ Vegetables

03 - 2 cups Yukon Gold potatoes, peeled and diced (about 2 medium potatoes)
04 - 1 medium yellow onion, finely chopped
05 - 2 tablespoons fresh chives, finely chopped (plus extra for garnish)

→ Dairy

06 - 1/2 cup whole milk
07 - 1 cup Gruyère cheese, grated
08 - 1/4 cup Parmesan cheese, grated

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Preheat your oven to 375°F (190°C).
02 - In a large oven-safe skillet (preferably cast iron), cook the bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate and crumble when cool. Drain off all but 1 tablespoon of bacon fat from the skillet.
03 - Add the olive oil to the skillet. Sauté the diced potatoes and onion over medium heat until potatoes are golden and just tender, about 8–10 minutes. Stir occasionally.
04 - In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in Gruyère, Parmesan, chives, and crumbled bacon.
05 - Evenly distribute the potato and onion mixture in the skillet. Pour the egg mixture over the top, gently stirring to combine.
06 - Cook over medium-low heat for 3–4 minutes, just until the edges begin to set.
07 - Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is puffed and set in the center.
08 - Remove from the oven and let rest for 5 minutes. Garnish with extra chives, slice, and serve warm.

# Expert Tips:

01 -
  • The combination of crispy bacon and tender potatoes creates the most satisfying texture contrast
  • It comes together quickly but tastes like something from a fancy brunch spot
  • Leftovers reheat beautifully for breakfast the next morning
02 -
  • Do not use a nonstick skillet unless it is explicitly rated for high oven temperatures
  • Letting the frittata rest before slicing is the difference between neat wedges and a messy scramble
  • The eggs will continue cooking slightly after leaving the oven, so remove when the center still jiggles just a little
03 -
  • Dry your diced potatoes thoroughly before cooking to prevent soggy spots in the finished frittata
  • Grate your own cheese instead of buying pre-shredded for better melting and flavor
  • Use a silicone spatula to run around the edges of the pan after baking to ensure clean release

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