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You are here: Home / Recipes / Breakfast / Potato Frittata (with Bacon)

Potato Frittata (with Bacon)

Published March 30, 2023 by Lauren Vavala

Thanks for sharing!

A potato frittata on a white plate with text overlay.
A potato frittata on a white plate with text overlay.
A potato frittata on a white plate with text overlay.

This Potato Frittata is made with diced potatoes, crispy, savory bacon and cheddar cheese, but can be modified to suit your own tastes. It’s a quick and easy recipe that you can enjoy for breakfast, brunch, or dinner.

A slice of potato frittata on a small white plate with a fork.

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This hearty breakfast or brunch recipe for a Potato Frittata is simple to make and effortlessly versatile. It’s a slightly different take on my popular recipe for a Ham and Cheese Frittata. 

Whether you want to bake something that will feed your entire family or you need a dish that you’re proud to share at a party, this simple frittata is exactly what you need. 

Why This Recipe Works

This cheesy egg and potato casserole is a quick, easy, one pan meal (less dishes to clean!) and a great way to use up leftover bacon (saving you money!). 

This savory frittata is made with a combination of diced potatoes, cheddar cheese and bacon. All those savory ingredients work to make it extra flavorful. You can easily modify this recipe with different cheese, meat and/or vegetables.

You’ll also enjoy that this frittata is a filling recipe the whole family will love. It’s naturally gluten-free, making it the perfect thing to share at parties or brunch, especially when you don’t know who has food allergies. 

Step-By-Step Instructions

Ingredients

Ingredients needed to make a potato frittata on a white background with text overlay.

  • 8 eggs
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar cheese (shredded)
  • 2 tablespoons butter (only needed if using precooked bacon)
  • 6 slices bacon (diced, can use precooked bacon)
  • 1 potato (diced, about 1 cup)
  • 1 shallot (diced)
  • fresh parsley (minced, optional garnish)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Dice the shallot, potato and bacon. 

Shred the cheddar cheese.

Chef’s Tip: for the best melting and texture, it is recommended to shred the cheese from a block rather than use pre-shredded bagged cheese.

Preheat your oven to 350°F.

Create!

whisked eggs, cream and cheddar cheese in a glass bowl with a metal whisk.

Whisk the eggs, heavy whipping cream, salt, and pepper together in a medium bowl until bubbly. Stir in the cheddar cheese. Set aside.

Diced bacon cooked in the bottom of a Dutch oven.

Heat a Dutch oven or deep oven-proof skillet over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate. Set aside.

Diced potatoes cooked in the bottom of a Dutch oven.

Drain all but 1 tablespoon of the bacon grease from the pan. Add the potatoes and cook until fork-tender and starting to crisp, about 5 to 7 minutes.

Add the shallots and cook an additional minute or two.

Uncooked egg mixture in a Dutch oven.

Spread the potatoes and shallots out into the bottom of the pan. Pour the egg mixture over the potatoes.

Uncooked egg mixture topped with bacon pieces in a Dutch oven.

Sprinkle the diced bacon over the top of the frittata.

Cook an additional 1-2 minutes or just until you can see the frittata starting to set on the edges. Pull the edge of the frittata away from the pan to allow some of the uncooked egg to run underneath.

A cooked potato frittata in a Dutch oven.

Transfer the frittata to the oven and bake another 12-15 minutes, or until the center is just slightly jiggly. It will set more once it begins cooling. A frittata should have firm, lightly browned edges and a creamy center.

Present!

A slice of potato frittata with a bite cut off on a fork on a white plate.

Garnish with fresh parsley, if desired.

Cut into 8 slices and serve.

Tips and Techniques

  • Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
  • You can modify this recipe to suite your own tastes. Swap out the cheddar cheese for Gruyere or Swiss cheese. You can also add additional pre-cooked vegetables like spinach, peppers, and/or mushrooms, switch up the types of meats or swap out the shallot for onion  if you like.
  • Store leftovers in an airtight container in the refrigerator. Consume within 4 days.

FAQ’s

Can You Freeze A Frittata?

Yes, you can freeze a frittata for up to 2 months. Allow it to thaw before reheating it in the oven for the best results.

How Do You Know When A Frittata Is Done?

A frittata is done baking when the edges are firm and lightly browned and the center is still slightly jiggly. When cooked properly, a frittata will have a firm edge, but a creamy center.

What’s The Difference Between A Quiche And A Frittata?

A quiche usually has a crust, but not always. It is also is made from a combination of eggs and milk or cream. A frittata doesn’t have a crust and uses very little or no milk or cream.

More Frittata Recipes

Keto Frittata with Turkey Sausage and Bacon
This Keto Frittata recipe is loaded with turkey sausage, bacon, and cheese. It’s a quick and easy meal that can be enjoyed for breakfast, brunch, or dinner.
Get The Recipe
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Artichoke Frittata with Shallots and Fontina
Savory and full of cheesy artichoke flavor, this Artichoke Frittata is a delicious low carb, gluten free option for breakfast, brunch, or dinner.
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Broccoli Cheddar Frittata
Simple and delicious, this Broccoli Cheddar Frittata is an easy recipe for breakfast, brunch, or dinner. It’s naturally low carb and gluten free.
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Close up of a slice of broccoli cheddar frittata on a white plate with parsley in the backrground

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A slice of potato frittata on a small white plate with a fork.
Print

Potato Frittata (with Bacon)

This Potato Frittata is made with diced potatoes, crispy, savory bacon and cheddar cheese, but can be modified to suit your own tastes. It’s a quick and easy recipe that you can enjoy for breakfast, brunch, or dinner.
Course Breakfast
Cuisine American, Gluten Free
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 8 servings
Calories 225kcal
Author Lauren Harris

Ingredients

  • 8 eggs
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar cheese (shredded)
  • 2 tablespoons butter (only needed if using precooked bacon)
  • 6 slices bacon (diced, can use precooked bacon)
  • 1 potato (diced, about 1 cup)
  • 1 shallot (diced)
  • fresh parsley (minced, optional garnish)

Instructions

  • Preheat oven to 350°F.
  • Whisk the eggs, heavy whipping cream, salt and pepper together in a medium bowl until bubbly. Stir in the cheddar cheese. Set aside.
    8 eggs, 2 tablespoons heavy whipping cream, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 cup cheddar cheese
  • Heat a Dutch oven or deep oven-proof skillet over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate. Set aside.
    6 slices bacon
  • Drain all but 1 tablespoon of the bacon grease from the pan. Add the potatoes and cook until fork-tender and starting to crisp, about 5 to 7 minutes. (If your bacon is precooked, melt the butter in the pan before adding the potatoes)
    2 tablespoons butter, 1 potato
  • Add the shallots and cook an additional minute or two.
    1 shallot
  • Spread the potatoes and shallots out into the bottom of the pan. Pour the egg mixture over the potatoes.
  • Cook an additional 1-2 minutes or just until you can see the frittata starting to set on the edges. Pull the edge of the frittata away from the pan to allow some of the uncooked egg to run underneath.
  • Sprinkle the diced bacon over the top of the frittata.
  • Transfer the frittata to the oven and bake another 12-15 minutes, or until the center is just slightly jiggly. It will set more once it begins cooling. A frittata should have firm, lightly browned edges and a creamy center.
  • Garnish with fresh parsley, if desired. Cut into 8 slices and serve.
    fresh parsley

Notes

Tips and Techniques

  • Shred cheese from a block to avoid the added starch in pre-shredded bagged cheese.
  • You can modify this recipe to suite your own tastes. Swap out the cheddar cheese for Gruyere or Swiss cheese. You can also add additional pre-cooked vegetables like spinach, peppers, and/or mushrooms, switch up the types of meats or swap out the shallot for onion  if you like.
  • Store leftovers in an airtight container in the refrigerator. Consume within 4 days.
** Nutritional information is an estimate and may vary. It does not include the butter.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 6g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 193mg | Sodium: 340mg | Potassium: 231mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 6mg | Calcium: 132mg | Iron: 1mg

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Filed Under: Breakfast, Recipes

Comments

  1. Hayley Dhanecha says

    May 1, 2023 at 4:49 am

    Potato frittata turned out amazing, it was comforting and delicious. Taking leftover for mylunch today.

    Reply
  2. Madelyn says

    April 30, 2023 at 8:28 pm

    This turned out so good- it was so flavorful and enough for a big lunch without needing to snack before dinner. Would totally make it again!

    Reply
  3. Kristina says

    April 30, 2023 at 8:10 pm

    I made this for dinner as a lower carb, lower calorie dinner and it was hearty enough to hold me over the whole night. It was very good- I wouldn’t change anything except maybe next time make it meatless for an even healthier option.

    Reply
  4. Dennis says

    April 30, 2023 at 7:28 pm

    I love a good frittata and your recipe was easy to make and OMG delicious! Five stars from my family!

    Reply
  5. Natalia says

    April 29, 2023 at 2:41 pm

    What a fantastic potato frittata recipe this is! Although I substituted sweet potato for regular potato, it still turned out amazing! Looking forward to having this again.

    Reply
  6. Tammy says

    April 28, 2023 at 2:48 pm

    I love how you made this layer by layer..looks absolutely delicious! A perfect weekend recipe for the family 😀

    Reply
  7. Kathryn says

    April 25, 2023 at 10:57 am

    This is my kind of meal! I could eat this for breakfast, lunch and dinner! I even loved it cold.The potatoes made this extra hearty and wholesome. Thanks for sharing!

    Reply
  8. Bernice says

    April 24, 2023 at 6:16 pm

    I love frittatas because they contain all the best elements of a quiche, but without the heavy crust. It’s makes for such a nice lunch or dinner for the two of us.

    Reply
  9. Marta says

    April 24, 2023 at 6:01 pm

    I made this frittata with extra-sharp cheddar and applewood smoked, thick-cut bacon and it was a HUGE hit with my family. I’ll definitely make this often for brunches.

    Reply
  10. Gloria says

    April 24, 2023 at 1:43 pm

    Bacon makes everything delicious. Perfect for brunch. Great for breakfast for dinner nights too.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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