Best Bacon Cheddar Frittata Recipes

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

CHEDDAR, BACON & POTATO FRITTATA

Steps:

• Heat oven to 350°F.
• Place potatoes in 9-inch pie plate sprayed with cooking spray; top with cheese, bacon and onions.
• Whisk eggs and milk in medium bowl until blended. Add MIRACLE WHIP and pepper; mix well. Pour over potato mixture.
• Bake 25 to 30 min. or until center is set. Let stand 10 min. before cutting into wedges to serve.

BAKED BACON-CHEDDAR FRITTATA WITH SWISS CHARD

Steps:

• Heat oven to 375°F.
• Cook bacon, chard and garlic in large ovenproof nonstick skillet on medium heat until bacon is crisp and chard is wilted, stirring occasionally.
• Whisk eggs and dry mustard until blended; stir in tomatoes and 1/2 cup cheese. Add to ingredients in skillet; stir.
• Bake 10 min. or until puffed and golden brown. Sprinkle with remaining cheese; bake 5 min. or until melted.

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper.
• Pour into a shallow 3-cup baking dish coated with nonstick cooking spray.
• Sprinkle with cheese and bacon.
• Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

WILD RICE, BACON & CHEDDAR FRITTATA

Steps:

• Heat oven to 350ºF.
• Press rice onto bottom of 9-inch pie plate sprayed with cooking spray.
• Whisk eggs, water and pepper in medium bowl until blended. Add bacon, 1/2 cup cheese and tomatoes; mix well. Pour over rice; top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

CHEDDAR, BACON, AND LEEK FRITTATA

Steps:

• Add the bacon to a large (8-10-inch) ovenproof skillet set over medium heat; cook until the bacon is just cooked through and has begun to crisp up, about 5 minutes. Use a slotted spoon to remove the bacon to a paper-towel-lined plate, and set aside.
• Add neutral oil to the rendered bacon fat (if necessary) to thinly coat the bottom of the pan. Add the leek, and cook (stirring occasionally) until it wilts and begins to become translucent, about 2 minutes. Season with a hefty pinch of salt, and add the scallions. Cook for another 2-3 minutes, or until softened and both have begun to brown. Transfer the green onions to a bowl, and wipe the skillet clean.
• Set an oven rack 4-6 inches from the broiler, and preheat the broiler.
• Beat the eggs, a pinch of salt, and a few cracks of freshly ground pepper together in a large mixing bowl until no streaks of yolk remain. Mix in the cheddar, bacon, leek, and scallions.
• Warm the olive oil in the skillet set over medium-high heat. When it's hot, add the egg mixture and lower the heat to medium-low. Let cook for a minute or so, and then shake the pan a few times to make certain the eggs aren't fused to the bottom of the pan. If the egg mixture is sticking, then carefully loosen it from the pan with a thin rubber spatula. Cook until the eggs are set and the top is just shy of dry, about 10 minutes.
• Transfer the pan to the oven and broil until golden brown and fully set. This will go fast (1-3 minutes, depending on the strength of your broiler), so check often.
• Serve warm or at room temperature.