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Cheesy Bacon Potato Frittata

Cheesy bacon potato frittata is baked in a skillet with tender Yukon Gold potatoes, crisp bacon, and sharp cheddar. The eggs bake until the center is set for easy slices at breakfast or brunch.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices
  • 1 tbsp olive oil
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 eggs large
  • 0.25 cup whole milk
  • 1.5 cup sharp cheddar cheese shredded

Equipment

  • 1 12-inch oven-safe nonstick skillet

Method
 

  1. Preheat the oven to 375°F.
  2. Cook the bacon in a 12-inch oven-safe nonstick skillet over medium heat, turning as needed, until crisp, 8 to 10 minutes.
  3. Transfer the bacon to a paper towel-lined plate and crumble once cool.
  4. Carefully pour off the bacon fat.
  5. Add the olive oil and potatoes to the skillet, season with the salt and pepper, and cover.
  6. Cook over medium heat, stirring occasionally, until fork-tender, 10 to 14 minutes.
  7. Whisk the eggs and milk in a medium bowl.
  8. Whisk 1 cup of the cheddar into the egg mixture.
  9. Pour the egg mixture over the potatoes.
  10. Scatter the crumbled bacon and remaining 1/2 cup cheddar evenly over the top.
  11. Bake until the center is set and an instant-read thermometer inserted in the center reads 160°F, 15 to 20 minutes.
  12. Rest the frittata in the skillet for 5 minutes.
  13. Slice and serve.

Notes

For clean slices, let the frittata rest for the full 5 minutes before cutting. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a dairy-free variation, use unsweetened dairy-free milk and cheddar-style shreds.