Last Updated on June 10, 2026
This recipe is Bacon and Cheese Frittata, and it is a great dish for breakfast, lunch, or dinner. It can be easily customized to suit your tastes and is practically foolproof. The eggs are fluffy, and the bacon and cheese pair beautifully with them.
Bacon and Cheese Frittata
Using just a few simple ingredients, you can put together this tasty dish in no time. And, this is the kind of recipe that is easy to alter to suit your taste.
Ingredients Needed For This Recipe
- Bacon: Any good, smoky bacon will do. I used thick-sliced bacon.
- Cheese: A combination of creamy Havarti cheese and tangy Goat cheese was used.
- Eggs: Fresh, large-sized eggs.
- Fresh Spinach: Spinach adds nutrients and a flavorful accenting taste.
- Dijon Mustard: Dijon is a surprise flavor that adds some tasty acidity to the frittata.
- Cream: Cream and whipped eggs combine for a rich and fluffy baked frittata.
- Salt and Pepper: A little of each for flavor
Steps To Making The Frittata
Start by preheating your oven to 350°F.
Use an oven-safe 9″ or 10″ skillet and brown the chopped bacon until crispy. Then, remove the bacon with a slotted spoon and save it for later.
Remove all but 2 tablespoons of the bacon grease from the skillet.
While the bacon cooks, whisk the eggs, cream, Dijon mustard, and salt and pepper in a bowl until they are combined.
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Set your stovetop to medium-low heat, add the coarse-chopped spinach to the skillet, and stir and fold until the spinach is wilted and turns bright green.
Next, pour in the egg mixture and lightly stir to coat and lift the spinach.
Distribute the cheeses and the bacon bits on top of the eggs.
Keep the skillet on the heat until the eggs start to set slightly around the edges of the skillet.
Then, carefully place the skillet into the oven. Bake for 16 to 22 minutes until the eggs are set. Check for doneness by shaking the skillet. When the mixture no longer moves when shaken, remove the skillet from the oven and let it rest for 10 minutes before serving.
Additions and Substitutions
This recipe can be easily altered to add different ingredients to suit your taste.
- Chopped onion. Cook to soften in the bacon grease before adding the spinach.
- Sweet peppers. Cook to soften, same as the onion.
- Mushrooms. They would add an earthy flavor to the frittata.
- Sliced sausage. Substitute a tasty sausage for the bacon. In this case, use a good olive oil for the skillet.
- Different cheeses. Use cheddar, mozzarella, feta, or parmesan for a different flavor profile. Any good melting cheese will do.
Additional Tips
- Whenever using raw vegetables in the frittata, be sure to precook them, for they won’t soften enough in the oven.
- If you don’t have an oven-safe skillet, prepare the ingredients as described, then add them to a baking dish. The cook time may be a little longer in this case. Use the jiggle method to test for doneness.
- Don’t overbeat the eggs and cream. Whisk until just combined for a fluffy, creamy-textured frittata.
- This frittata can be prebaked and reheated as individual slices in your microwave oven. It is great as leftovers.
Ingredients
- 10 lg Eggs
- 1/2 cup Cream
- 4 Thick sliced bacon strips, chopped
- 2 tsp Dijon mustard
- 5 oz Fresh baby spinach, coarsely chopped
- 2 oz Havarti cheese, cubed
- 2 oz Goat cheese
- 1/4 tsp Kosher salt
- 1 tsp Black pepper
Instructions
- Preheat your oven to 350°F.
- Use a 9 or 10-inch, oven-safe skillet and heat on medium to medium high and add the chopped bacon. Fry until the bacon is nicely browned. Remove the bacon with a slotted spoon and reserve. Remove all but 2 tablespoons of bacon grease from the skillet.
- While the bacon is frying, mix the eggs, cream, Dijon mustard, salt, and pepper in a medium-sized bowl. Whisk until the ingredients are combined. Avoid over-beating for best texture. Set aside until used.
- Lower the heat to medium-low and add the chopped spinach in hand fulls and stir to coat with the oil. Keep stirring until the spinach is bright green and limp.
- Add the egg mixture and lightly stir to combine with the wilted spinach. Keep the heat on medium-low so that the eggs start to set along the skillet edges, which will take 4 or 5 minutes. Meanwhile, add the cheeses and bacon bits to the frittata.
- Place the skillet into the oven and cook for 16 to 22 minutes until the eggs are set and no longer wiggle when shaken. Remove the skillet and allow the frittata to rest for 10 minutes before cutting.
- Serve and garnish with chopped scallions, chives, or parsley.
Notes
- If you don't have an oven-safe skillet, prepare the frittata as described in the instructions, then pour it into a 9" baking dish. You should use cooking spray on the dish to prevent sticking. The cook time will be longer, so use the wiggle method to check for doneness.
- Different vegetables can be used in the frittata. Just make sure that they are precooked for tenderness.
- Leftovers are easily reheated in the microwave.
MaryJo
We had this for dinner 3 or 4 times while Joe was developing the recipe and I loved every version! The filling is so creamy and smooth that it’s like a savory custard. My favorite version was when Joe used a combination of half baby arugula and half baby spinach for the greens. The arugula adds an interesting texture and a little peppery bite.