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Breakfast and Brunch
Apr
22
2015

Cheddar Potato Bacon Frittata

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My Cheddar Potato Bacon Frittata is the perfect breakfast or brunch and takes no time at all to prepare!  Your guests will be thrilled with this recipe!
Cheddar Potato Bacon Frittata

With Mother’s Day right around the corner, I thought it would be a delicious idea to develop a new ultra cheesy egg dish.  I used some of my favorite roasted potatoes inside and oh baby, dip a bite in your favorite hot sauce…amazing!!

Hope you enjoy!

Cheddar Potato Bacon Frittata

Here’s your line up of ingredients.  Be sure to prepare your potatoes ahead of time.

Cheddar Potato Bacon Frittata

A quick saute of your bell peppers and potatoes.

Cheddar Potato Bacon Frittata

Pour your eggs into the hot skillet.

Cheddar Potato Bacon Frittata

Scrape the sides of the cooked eggs to allow center to cook as well.

Cheddar Potato Bacon Frittata

Add tomatoes to the top.

Cheddar Potato Bacon Frittata

Crumbled bacon.

Cheddar Potato Bacon Frittata

Shredded cheese please!!

Cheddar Potato Bacon Frittata

Bake for about 15 minutes, until eggs are set.

Cheddar Potato Bacon Frittata

Perfection!!

Cheddar Potato Bacon Frittata

Can’t wait for you to try this frittata!  Be sure to try a bite with your favorite hot sauce.  That’s my favorite way to enjoy it 🙂

Cheddar Potato Bacon Frittata

Cheddar Potato Bacon Frittata

Cheddar Potato Bacon FrittataPrep time: 10 min | Cook time: 15 min | Total time: 25 min

Ingredients

  • 8 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons diced green bell pepper
  • 1 cup diced roasted potatoes
  • 1/2 cup quartered cherry tomatoes
  • 1/2 cup cooked crumbled bacon pieces
  • 1 cup shredded cheddar cheese

Directions

  1. Preheat oven to 350 degrees F. and spray 8 inch non stick skillet with cooking spray. Place over medium heat.
  2. Whisk eggs, salt and pepper in large mixing bowl. Set aside.
  3. Place green peppers and roasted potatoes into hot skillet. Cook and stir for 5 minutes. Add eggs to skillet. Let cook for 2 minutes then with a rubber spatula push sides of eggs to center to let eggs cook slightly. Let cook for another 5 minutes then top with tomatoes, bacon and cheese. Place in oven and cook for 15 minutes, or until eggs are set. Let cool for 5 minutes before cutting into wedges. Serve warm.

Makes 8 Servings


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Comments

16 Responses | Comments RSS


  1. 1

    Mother’s Day is such a great time to have brunch. Seeing as though Mother’s Day is only three weeks away, I had better get prepared! This frittata looks delicious. 🙂

  2. 2
    Sues says:

    Love this for a Mother’s Day brunch! Bacon in a frittata is such a good idea!

  3. 3

    I had totally forgotten about Mothers Day. jeez- sure sign of a busy mom, right? This looks great! I am sure any mom would be thrilled to see this on the table.

  4. 4

    What a nice breakfast/brunch for Mother’s Day! Love all of that cheese! 🙂

  5. 5

    I am in love with these flavors! Bacon, yes please!

  6. 6

    I’m craving this for breakfast now!!

  7. 7
    Liz says:

    Another nice recipe. Thank you and have a great Wednesday.

  8. 8
    marla says:

    My kids will love this frittata recipe!!

  9. 9
    Gaby says:

    YUM! This looks so dang delicious!!!

  10. 10
    Susan says:

    Very good recipe! I`m sure that I`m going to make it this weekend. It is really excellent meal for the hot days.

  11. 11
    Jen says:

    This looks so good and easy! Perfect for Mother’s Day! My hubby always puts hot sauce on his eggs. I never tried it but maybe I should!

    http://www.appledapplepancakes.blogspot.com

  12. 12

    This looks amazing and would be perfect for brunch this weekend!

  13. 13
    Maria says:

    Josh would love this for sure!! beautiful photo’s!!

  14. 14

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

  15. 15
    Amilia says:

    Hey! How well does this keep? I just cook for 1 person so I’m wondering how long it would stay in the fridge and if it would still taste good and retain the texture. Thanks!

    • 15.1
      Jenny says:

      Hi Amilia, I prefer this recipe eaten the day it’s cooked, however I’d say it could be in the refrigerator 2 days and be good still.


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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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