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When I need a reliable breakfast that works just as well for dinner, I turn to this Breakfast Frittata. With fluffy eggs, tender slices of potato, caramelized shallots, and bits of smoky bacon, it’s a dish that’s equally delicious hot from the oven or at room temperature. The melted cheese on top rounds out the dish, creating a golden crust that makes everyone at the table excited to dig in.
Making a good frittata is all about technique, and I’ve learned that baking temperature makes all the difference. While many recipes call for high heat, I’ve found that a gentle 350°F gives you the silkiest texture. And what sets this recipe apart is roasting the potatoes, bacon, and shallots together first, for a flavor-packed foundation that’s pretty irresistible on its own.
“Oh hunny!! I made this for myself and it was soooooo delightful. Pure perfection! Thank you!”
ash deckert
Table of Contents
Ingredients to Make Breakfast Frittata
- Yukon Gold Potatoes: I love their buttery texture for this recipe. Just be sure to slice them thinly and uniformly.
- Shallots: I prefer shallots to onions here for their milder, sweeter flavor when caramelized.
- Bacon: Choose your favorite style – I use regular cut rather than thick-cut so it crisps up nicely.
- Olive Oil: For roasting the potatoes and vegetables.
- Eggs: Use large or extra large eggs.
- Milk: I typically use whole milk or half and half or even heavy cream for a richer version.
- Avocado Oil: Its high smoke point is perfect for the hot skillet.
- Jack Cheese: I like that it’s mild, creamy and melts beautifully.
- Salt and Freshly Ground Black Pepper: Season in layers – both the vegetables and the egg mixture.
4 Recipe Tips
- Get Your Pan Hot: Heat your cast iron skillet well before adding the oil – I’ve learned this really helps prevent sticking.
- Watch the Temperature: A gentle 350°F gives you the silkiest texture, unlike higher temperatures that can make the eggs rubbery.
- Season Carefully: Remember that both the roasted vegetables and cheese add saltiness to the final dish.
- Let it Rest: I like to give the frittata 10 minutes to set up after baking for cleaner slices.
Recipe Options
- Switch the Cheese: Try sharp cheddar cheese, Swiss, or Gruyere instead of Jack cheese.
- Swap the Meat: Use browned breakfast sausage or cubed ham in place the bacon.
- Add Vegetables: Roasted mushrooms, bell peppers, spinach or asparagus all work well – just keep the total amount of vegetables similar to ensure everything fits and cooks evenly.
- Make it Meatless: Skip the bacon and add extra vegetables, or replace it with sautéed mushrooms.
- Change the Aromatics: Yellow onions or leeks can replace the shallots.
- Fresh Finish: For a pop of color and added freshness, top with halved cherry tomatoes and microgreens or fresh herbs like basil or thyme just before serving. Or serve with salsa and sour cream on the side.
Storage and Reheating Tips
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. I enjoy it cold, but to reheat, warm individual slices gently in a covered skillet over medium-low heat. You can also reheat in a 350°F oven until just warmed through – about 5-7 minutes.
If you’d like to freeze the frittata for later, wrap individual slices tightly and freeze for up to 2 months. While the texture will be a bit different after thawing, it’s still a convenient option for quick meals. Thaw overnight in the refrigerator before reheating.
A good frittata is my answer to so many meals – weekend brunch with friends, quick dinners, even lunch the next day. This version, with its combination of roasted potatoes and bacon, disappears particularly fast at our house. Don’t be surprised if it becomes a favorite in your house too.
More Frittata & Quiche Recipes
How to Make Breakfast Frittata
Preheat the oven to 400°F and arrange potato slices on a parchment-lined baking sheet. Top with bacon strips and shallot rings, drizzle with olive oil, season, and roast until the potatoes are tender and bacon is lightly crisp.
Lower the oven temperature to 350°F while you whisk together the eggs, milk, salt and pepper. Heat a 10-inch cast iron skillet until hot. Add avocado oil to the hot skillet, then layer in the roasted potato mixture. Pour the egg mixture over the top and sprinkle with cheese.
Transfer the skillet to the oven and bake until the frittata is puffed and set in the center. Let rest for 10 minutes before slicing into wedges.
Breakfast Frittata
Video
Ingredients
- 2 medium Yukon gold potatoes (or other waxy potato) thinly sliced
- 2 shallots thinly sliced and separated into rounds
- 4 slices bacon cut crosswise into 1/4-inch wide strips
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 12 eggs
- 1/3 cup milk
- salt and freshly ground black pepper to taste
- 2 tablespoons avocado oil or other high heat oil
- 4 ounces shredded jack cheese
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer. Top evenly with bacon and shallot rings. Drizzle with olive oil and season with salt and pepper. Bake 20 minutes or until vegetables are cooked through and bacon is lightly crisp. Remove from oven and set aside.
- Break the eggs into a medium bowl. Add milk and whisk until mixture is very well combined. Season with salt and freshly ground black pepper (take care to not over-season, keeping in mind that the potato mixture is seasoned and the cheese will add salt as well). Set aside.
- Reduce oven temperature to 350˚F.
- Heat a 10″, well seasoned, cast iron skillet over medium high heat until hot.
- Add avocado oil to the pan and swirl to coat. Layer potatoes, bacon, and shallots over the bottom; pour egg mixture over all. Remove from heat and sprinkle with cheese.
- Bake 25 minutes, or until the frittata has puffed and the center is set.
- Let cool 10 minutes before slicing in to wedges. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That breakfast frittata will keep you going all day. Looks great.
Thank you, Karen! That’s so true. It’s such a great start to the day.
Oh hunny!! I made this for myself and it was soooooo delightful. Pure perfection! Thank you!
aww…love this! My pleasure, Ash.
Iโve never baked a frittata always on the stovetop. Iโm going to attempt this for Easter along with a couple of egg casseroles. Iโll be pressed for time so my question is, can you make the potato mixture the night before and add the egg mixture in the morning before the bake?
Hi Rick! Yes, you can definitely make the potato mixture a day in advance. Enjoy and Happy Easter!
Frittata was a hit for Easter brunch, preparing potatoes, shallots and bacon the night before saved me an hour the morning of brunch.
I love that you can start this the night before … we have a small B&B and this will be perfect for getting breakfast out quickly to our guests. I have just started looking over your recipes, but I think I will be finding a lot I can use to make our lifestyle ‘leaner’ … thanks for sharing Marissa!
Welcome Arlene! I’m so happy you’re here. I hope you’ll find lots of recipes to love.
breakfast frittata looks so delicious… Thanks for sharing the temperature tips… love the golden color of it… visit my blog too
Thanks so much, Amrita!
You know what, I’ve never made a frittata in my cast iron skillet yet. Now I have no excuse. Plus a breakfast with potates, bacon and cheese can be enjoyed at any time. And cold too. I love it!
Thanks so much, Neil! I love the texture of frittatas cooked in cast iron – I hope you’ll give it a try. ๐
Lovely post. I love the nostalgia of this frittata, and of the house. First, what a beautiful house it was and IS. And those photos with such similar, yet unintentional, poses, are fabulous.
I love frittatas and while I’ve made a many on the stove, I’ve never cooked one in the oven. I will try that next time. And the flavors in this — oh my! Hope you have a great weekend, Marissa. ๐ ~Valentina
Thank you, Valentina! I love the ease of cooking frittatas in the oven – excited for you to give it a try.
Breakfast frittata with potatoes, bacon, onions, and cheese? I can absolutely enjoy it for lunch and dinner too (For a few days in a row), trust me. Also, beautiful story and photographs!
Thanks, Ben!
Marissa, this frittata looks heavenly! I would have a hard time not eating the roasted potatoes and bacon, too! But the wait is definitely worth it. Your two pictures are so sweet and remarkably similar!
I admit it’s tough to stay out of the potatoes / bacon / shallots when they come out of the oven. ๐
Aw, Marissa! Those photos made me shiver a bit. So cool! Also, we LOVE frittata around here. It’s my go-to when I don’t really feel like cooking. Eggs are marvelous, aren’t they? This would be terrific for breakfast!
You’re so sweet, Katherine! Thank you.
Oh, I love the two photos!! What a fun experience to find that first home. And your frittata looks terrific. I’d eat it for any meal of the day and be quite happy!
Thank you, Liz!
I love that photo of your parents, and yours and Keith’s accidental re-creation! Also loving this frittata. I definitely would have ate most of the filling right off sheet pan!
Thank you, Leanne!
That frittata looks super fluffy! And what a cool little adventure you went on to find the house in Boulder – such a lovely story. Thanks for sharing, Marissa!
My pleasure, Katerina! Thanks for your sweet comment.
Such a heart warming story to go with a warming, gorgeous dish! Could eat this any time of the day for sure!
Thanks, Kevin!
Such fun photos!! So cute! I love a good frittata and this one looks super delicious, Marissa! Bacon, potatoes and eggs are never a bad combo, if you ask me ๐ YUM!
So true! Thanks, Dawn.