Bacon and Cheddar Frittata
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A fluffy baked frittata loaded with crispy bacon and sharp cheddar. A protein-rich, crowd-friendly breakfast-for-dinner that's easy to slice and serve.
By Mia HartwellUpdated July 31, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A fluffy bacon-and-cheddar frittata that feeds six
- 22g of protein and only 4g of carbs per serving
- Easy to slice and serve
- Great for dinner, brunch, or meal prep
Bacon and Cheddar Frittata
34 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 320kcal
- Protein
- 22g
- Carbs
- 4g
- Fat
- 24g
- Fiber
- 0g
- Sugar
- 2g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C). Whisk the eggs with the milk, salt, and pepper.
- 2
Cook the chopped bacon in an oven-safe skillet until crisp; remove most of it, leaving about 1 tbsp drippings.
- 3
Cook the onion in the drippings 4 minutes until soft.
- 4
Stir most of the bacon and 1 cup cheddar into the eggs, then pour into the skillet over the onions.
- 5
Cook on the stovetop 2-3 minutes until the edges set, then top with the remaining cheese and bacon and transfer to the oven.
- 6
Bake 14-18 minutes until the center is just set. Garnish with green onion, slice, and serve.
Pro Tips for the Best Results
- Cook the bacon until crisp so it stays crunchy in the frittata.
- Set the edges on the stovetop before baking so it cooks evenly.
- Don't overbake — pull it when the center is just set so it stays tender.
- Use an oven-safe skillet to go from stovetop to oven.
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How to Cook Bacon and Cheddar Frittata
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Crisp the bacon
Cook the bacon until crisp and reserve some for the top so every slice gets a crunchy, smoky bite. Use a little of the drippings to soften the onion for extra flavor.
Set the edges, then bake
Pour in the egg mixture and let the edges set on the stovetop before transferring to the oven. Starting on the stove and finishing in the oven cooks the frittata evenly through.
Don't overbake
Pull the frittata as soon as the center is just set and no longer jiggly — overbaking makes eggs rubbery. A few minutes of resting lets it finish setting before slicing.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; enjoy cold or gently reheated.
Serving Suggestions
This bacon and cheddar frittata pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it ahead?+
Yes — frittata keeps for 4 days and is great cold or reheated, perfect for meal prep.
Can I add vegetables?+
Yes — saute peppers, mushrooms, or spinach with the onion (cook out moisture first).
Why is my frittata rubbery?+
It was overbaked. Pull it as soon as the center is just set; the residual heat finishes it.
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