The bacon starts snapping against the skillet before the potatoes ever go in, and that little head start gives the whole frittata a savory base. I used to rush straight to the eggs, then wonder why the potatoes were still firm when the center had already set. Cooking the potatoes first solves that problem.
For this Cheesy Bacon Potato Frittata, the potatoes get covered in the skillet with olive oil, salt, and pepper until they’re fork-tender. That gives them time to soften before the eggs arrive, while the bacon and cheddar add flavor in every slice. The eggs and milk make a tender filling without burying the potatoes under a heavy layer of cheese.
Once the skillet goes into the oven, the edges puff gently and the center sets into a sliceable custard. Let it rest before cutting, and you’ll get wedges that hold together with golden cheddar on top and crisp bacon tucked through the middle.
Kitchen Note
Let the bacon cool before crumbling it. Warm bacon tends to bend and smear instead of breaking into pieces that scatter neatly over the frittata, and the paper towel catches extra grease while it cools.
Save this Cheesy Bacon Potato Frittata for a hearty brunch with tender potatoes, crisp bacon, and cheddar in every slice.
Why the Potatoes Need Their Own Covered Cook Before the Eggs
Potatoes and eggs don’t reach their best texture on the same schedule. The eggs set quickly in a hot oven, while raw potato cubes need more time to soften all the way through. If they go into the skillet together, you can end up with a firm center before the potatoes are tender.
Cooking the cubes under a lid first gives them a head start and traps enough heat to soften their centers. Stir them occasionally so the pieces cook evenly and don’t settle into one layer against the skillet. They should give easily when pierced with a fork before you pour in the egg mixture.
That separate cook also lets you control the filling before the eggs make it harder to reach the potatoes. Once the egg mixture is in the pan, keep the potato layer even and let the oven finish the job. The result is a frittata with tender pieces throughout, not a soft edge wrapped around a stubborn bite of potato.
What the Potatoes, Bacon, and Cheddar Each Bring to the Skillet
- Yukon Gold potatoes — Their creamy, waxy flesh softens without falling apart, which keeps the filling distinct rather than turning it into mash. Cut the cubes evenly so they soften at about the same pace. Red potatoes are a close swap if that’s what you have; keep the cube size and use fork tenderness as your cue.
- Bacon — It brings smoky, salty flavor and a crisp contrast to the soft egg and potato. Any familiar sliced bacon works; the important part is cooking it until crisp, then pouring off the rendered fat before the potatoes go in. That keeps the finished filling from feeling greasy.
- Large eggs and whole milk — The eggs hold the slices together, while milk softens the set so it isn’t as firm as plain baked eggs. Whole milk gives the fullest texture; 2% milk works if that’s what you keep on hand, with a slightly lighter result. Use large eggs so the amount of custard stays balanced with the filling.
- Sharp cheddar — Its tang stands up to the bacon and potato, and it melts into the egg mixture while also giving the top a cheesy finish. Shredding a block yourself gives a smoother melt, though packaged shredded cheddar is convenient and works here. Mild cheddar can replace sharp cheddar for a gentler, less tangy flavor.
Building the Frittata in the Skillet Before It Goes in the Oven
Crisp the Bacon and Set Up the Skillet
Heat the oven to 375°F while you cook the bacon in a 12-inch oven-safe nonstick skillet over medium heat. Turn the slices as needed and cook for 8 to 10 minutes, until crisp, then transfer them to a paper towel-lined plate. Carefully pour off the bacon fat. Once the bacon has cooled, crumble it for the topping.
Soften the Potato Cubes
Add the olive oil and potatoes to the skillet, then season with kosher salt and black pepper. Cover and cook over medium heat for 10 to 14 minutes, stirring occasionally. Check more than one cube with a fork; they should be tender through the center, not just browned on the outside. If a piece still feels firm, keep cooking until it yields easily.
Whisk the Cheddar into the Eggs
In a medium bowl, whisk the eggs and milk until the yolks and whites are blended. Whisk in 1 cup of the shredded sharp cheddar, keeping the remaining cheese for the top. Pour the mixture over the potatoes so it settles around them. Scatter the crumbled bacon and remaining cheddar evenly over the surface.
Bake Until the Center Sets, Then Rest
Bake the skillet for 15 to 20 minutes, until the center is set and an instant-read thermometer inserted in the center reads 160°F. The top should look set rather than liquid, and the middle shouldn’t ripple when you gently move the skillet. Rest the frittata in the skillet for 5 minutes before slicing; cutting immediately makes the soft center more likely to slump.
Three Practical Ways to Adapt This Bacon Potato Frittata
Swap in Red Potatoes
Use red potatoes in place of the Yukon Golds, keeping the same cube size and cooking them until fork-tender. Their waxy texture holds its shape well, with a slightly earthier taste in the finished slices.
Make It Vegetarian by Leaving Out the Bacon
Skip the bacon and its skillet step, then cook the potatoes in the olive oil with the salt and pepper. The frittata stays filling, but you’ll lose the smoky, salty notes and crisp topping that bacon brings.
Use Mild Cheddar for a Softer Cheese Flavor
Replace the sharp cheddar with the same amount of mild cheddar, dividing it between the egg mixture and the top in the same way. You’ll still get a melty cheese layer, but with less tang against the bacon.
Storage and Reheating
- Refrigerator: Cool promptly, transfer slices to an airtight container, and refrigerate for up to 3 days. The potatoes soften a little as they sit.
- Freezer: Freeze individual slices, tightly wrapped or in an airtight container, for up to 2 months for best quality. Thaw overnight in the refrigerator; the eggs may be slightly less tender after freezing.
- Reheating: Cover a slice and reheat gently in the microwave until the center reaches 165°F. Stop as soon as it’s hot through; prolonged heating makes the eggs rubbery.
Questions That Come Up When Making This Frittata
Cheesy Bacon Potato Frittata
Ingredients
Equipment
Method
- Preheat the oven to 375°F.
- Cook the bacon in a 12-inch oven-safe nonstick skillet over medium heat, turning as needed, until crisp, 8 to 10 minutes.
- Transfer the bacon to a paper towel-lined plate and crumble once cool.
- Carefully pour off the bacon fat.
- Add the olive oil and potatoes to the skillet, season with the salt and pepper, and cover.
- Cook over medium heat, stirring occasionally, until fork-tender, 10 to 14 minutes.
- Whisk the eggs and milk in a medium bowl.
- Whisk 1 cup of the cheddar into the egg mixture.
- Pour the egg mixture over the potatoes.
- Scatter the crumbled bacon and remaining 1/2 cup cheddar evenly over the top.
- Bake until the center is set and an instant-read thermometer inserted in the center reads 160°F, 15 to 20 minutes.
- Rest the frittata in the skillet for 5 minutes.
- Slice and serve.