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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.
What a sweet post Marissa! I love the old photo of your parents and the photo of you and Keith. We enjoy frittatas for any meal of the day around here. So customizable. Love the combo of ingredients in this one. So excited to try!
Thank you, Mary Ann! Excited to hear what you think. 🙂
What a fun photo, and I love that you went and found the same house! Also, your Dad’s jacket in that photo is rockin’! 🙂 I love breakfast food, but I rarely make it around here as Laura isn’t a huge fan. I’m thinking breakfast for dinner sometime this week…and this frittata needs to be on the menu! Thanks for the tip on the lower temperature, too.
Ha! You’re right, David! It is a great jacket! 😉 And hooray for breakfast for dinner!
I love a good potato frittata! This looks great!
Thank you, Sabrina!
Friday nights are our date night and we can almost always be found at a local Mexican restaurant. I use the leftovers from fajitas to make either omelets or frittatas. Both easy peasy!
Great idea. Frittatas are so versatile!
Both photos are so sweet 🙂 The frittata looks so yummy and I could have it for every meal!
Thanks so much, Angie!
Just found your blog from Not Quite Nigela and am raelly enjoying it- I attempted a fritata for the first time a few weeks ago and loved how simple it was, think I have to give this bad boy a go too 🙂
Welcome! Thanks for being here…
Such a lovely story, and such a lovely frittata.
Thank you!
Ya, ya, yaaaa, your recipes and food pics are ALWAYS mouth watering….HOWEVER, that PHOTO….. MELT MY HEART! Seriously, that is an absolutely priceless photo!!!!! Made my day!!!
You’re very sweet Jenn. 🙂
This looks amazing! Seriously, it has all my favourite ingredients. Yum…
Some of my favorites too. Hard to go wrong with eggs, potatoes, and bacon!
Those photos are so sweet. They look remarkably similar! Frittatas are one of my favorite go-to meals. I’m glad to know that a lower temperature is better.
Hi Kathryne. 🙂 I was surprised at what a difference a lower temp makes – much better!
I absolutely love this post, Marissa!!! So sweet you found the house and snapped a similar photo (spooky indeed, because it does look posed!). I absolutely love frittatas and this one is calling my name! It’s perfect for brunch or weeknight dinners and definitely leftovers for lunch! YUM! Pinned!
Thats a pretty cool photo with how similar yours is to your parents. Not to much how delish your frittata looks.
It was strange for me when I first saw the photo – totally unplanned.
Frittatas are such a great thing to eat and they are good all day long! Love the addition of peppered bacon, we eat potato tortillas here all the time, very spanish. There is a site that does a thing with fitting old pics in the place they were taken but the way it is today. I´ll tell you about it if I can find it again! I love your parents pic!
I first made a tortilla a few months ago – SO delicious and hearty. I’d be interested in seeing the website you mentioned.
Thanks for the tip re the baking temperature! It sounds like it makes it less rubbery which is always good 🙂
Yes, less rubbery and stays moist. (hate that word. 🙂
I love frittata all year around, and your recipe looks so delicious … I agree with you, If i cook it in a pan i prefer to bake it at 350 degrees F ! The 2 photos of you and Keith and your mom and dad are so lovely!
Thanks G!
Looks sooooo good! I love that you guys connected to the past in your picture like that – very cool!
Thanks Krista – you remember them like this. That’s cool too. 🙂