Fluffy Potato and Bacon Frittata Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 8 large eggs
• 1 lb (450 g) waxy potatoes, 1/2-inch cubes
• 6 slices (about 6 oz / 170 g) thick-cut bacon, chopped
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 cup (120 ml) whole milk or half-and-half
• 1 cup (100 g) shredded sharp Cheddar or Gruyère
• 2 tbsp butter or olive oil (plus bacon fat for cooking)
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 3/4 tsp fine salt, 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley or chives, for garnish

Do This

• 1. Preheat oven to 375°F (190°C). Place a 10-inch oven-safe skillet (preferably cast iron) on the stove.
• 2. Cook chopped bacon over medium heat until crisp; remove to a plate and leave about 1–2 tbsp bacon fat in the pan.
• 3. Add potatoes to the hot fat and cook 10–12 minutes, stirring occasionally, until tender and golden at the edges.
• 4. Stir in onion and garlic; cook 3–4 minutes until softened. Season with salt, pepper, and thyme.
• 5. Whisk eggs, milk, and cheese together. Stir most of the bacon into the skillet, then pour egg mixture evenly over the potatoes.
• 6. Cook on the stove 2–3 minutes, just until the edges start to set. Sprinkle remaining bacon on top.
• 7. Transfer skillet to oven and bake 12–15 minutes, until puffed, just set in the center, and lightly golden. Rest 5 minutes, garnish, and slice.

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Why You’ll Love This Recipe

• It is ultra-comforting: fluffy eggs wrapped around tender potato cubes and crisp, smoky bacon.
• Everything cooks in one skillet, so cleanup stays simple and weeknight-friendly.
• Great hot, warm, or at room temperature, making it perfect for brunch, lunch, or easy dinners.
• Flexible base recipe: easy to customize with different cheeses, herbs, or extra vegetables.

Grocery List

• Produce: Waxy potatoes (such as Yukon Gold), yellow onion, garlic, fresh parsley or chives, fresh thyme (optional).
• Dairy: Eggs, whole milk or half-and-half, shredded Cheddar or Gruyère, butter (if not using oil).
• Pantry: Thick-cut bacon, olive oil (if not using butter), fine salt, black pepper, optional smoked paprika or red pepper flakes.

Full Ingredients

For the Potato and Bacon Frittata

• 8 large eggs
• 1/2 cup (120 ml) whole milk or half-and-half
• 1 cup (100 g) shredded sharp Cheddar or Gruyère cheese, lightly packed
• 1 lb (450 g) waxy potatoes (such as Yukon Gold), scrubbed and cut into 1/2-inch cubes
• 6 slices (about 6 oz / 170 g) thick-cut bacon, cut into 1/2-inch pieces
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 garlic cloves, minced
• 2 tbsp butter or olive oil (you may need slightly less if your bacon renders a lot of fat)
• 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
• 3/4 tsp fine sea salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika or a pinch of red pepper flakes (optional, for a subtle smoky warmth)

For Garnish (Optional but Recommended)

• 2–3 tbsp chopped fresh parsley or chives
• Extra shredded cheese, for sprinkling on top (about 1/4 cup / 25 g)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 375°F (190°C) with a rack in the center position. Choose a 10-inch oven-safe skillet, preferably cast iron for even heating and a rustic presentation. If your skillet tends to stick, lightly grease it with a very thin layer of butter or oil.

Gather and prep all ingredients: cube the potatoes, chop the bacon, dice the onion, mince the garlic, and shred the cheese. Having everything ready makes the cooking process smooth and relaxed.

Step 2: Cook the bacon until crisp

Place the chopped bacon into the cold skillet, then set it over medium heat. Let the bacon slowly render its fat, stirring occasionally, until it is deep golden and crisp, about 7–10 minutes depending on thickness.

Use a slotted spoon to transfer the bacon pieces to a plate lined with paper towels. Leave about 1–2 tablespoons of bacon fat in the skillet. If there is more than that, carefully spoon off the excess into a small heatproof bowl (you can save it for another dish).

Step 3: Brown and soften the potatoes

With the bacon fat still hot over medium heat, add the potato cubes in an even layer. Sprinkle with a small pinch of salt. Cook, stirring every couple of minutes, until the potatoes are tender in the center and golden in spots, about 10–12 minutes. You want them mostly cooked through before the eggs go in, so taste a small piece; it should be just tender.

If the pan looks dry or the potatoes start to stick, add 1–2 tablespoons butter or olive oil and stir to coat. Adjust heat as needed to prevent burning; a steady, gentle sizzle is ideal.

Step 4: Soften the aromatics and season

Once the potatoes are nearly tender, add the diced onion to the skillet. Cook, stirring often, until the onion is soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.

Season the mixture with the thyme, smoked paprika (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Stir well so the potatoes and onions are evenly coated in the seasonings. Turn the heat down to medium-low while you prepare the eggs, so nothing scorches.

Step 5: Whisk the eggs, milk, and cheese

In a large mixing bowl, crack in the 8 eggs. Add the 1/2 cup milk or half-and-half and whisk until fully blended and slightly frothy. This air helps create a fluffy, tender frittata.

Stir in the shredded cheese and about two-thirds of the cooked bacon, reserving the rest for sprinkling on top. Taste a small portion of the potato mixture and, if needed, adjust the salt and pepper now; the eggs will soften the flavors slightly, so err on the side of just a touch more seasoning than you think you need.

Step 6: Combine the mixture and set the edges on the stove

Give the potato-onion mixture a final stir and spread it into an even layer in the skillet. Make sure the heat is at medium-low. Carefully pour the egg mixture evenly over the potatoes, using a spatula to gently nudge the potatoes so the egg flows into all the gaps.

Cook on the stovetop for 2–3 minutes, without stirring, until you see the frittata begin to set around the edges but the center is still quite loose. This brief stovetop step helps create a nicely set bottom and shortens oven time. Sprinkle the remaining bacon and, if you like, a small handful of extra cheese over the surface.

Step 7: Bake until puffed, then rest and serve

Transfer the skillet to the preheated oven. Bake for 12–15 minutes, until the frittata is puffed, lightly golden on top, and just set in the center. To check doneness, gently jiggle the pan: the middle should move slightly but not look liquid. You can also insert a thin knife into the center; it should come out mostly clean with no raw egg.

Remove from the oven (remember, the handle is very hot) and let the frittata rest for 5–10 minutes. The carryover heat will finish setting the eggs and make slicing neater. Sprinkle with chopped parsley or chives, cut into wedges, and serve warm or at room temperature.

Pro Tips

• Use the right pan size: A 10-inch skillet gives a frittata that is pleasantly thick without being too deep. A larger pan will make it thinner and cook faster.
• Do not overbake: Slightly underdone when you pull it from the oven is perfect; it will finish cooking as it rests and stay tender instead of rubbery.
• Cut the potatoes evenly: Aim for consistent 1/2-inch cubes so they cook at the same rate and stay tender without falling apart.
• Season the potato layer well: This is your chance to build flavor. If the potatoes taste good on their own, the finished frittata will be excellent.
• Let it rest before cutting: Resting firms up the center, so you get clean wedges with clear layers of potato, bacon, and egg.

Variations

• Cheesy Onion and Bacon Frittata: Skip the potatoes and add an extra 1/2 cup of caramelized onions plus 1/2 cup more cheese for a richer, more custardy bake.
• Potato, Bacon, and Spinach Frittata: Stir 2 packed cups of fresh baby spinach into the skillet during the last minute of cooking the onions, letting it wilt before adding the eggs.
• Herb and Goat Cheese Twist: Swap half the Cheddar for crumbled goat cheese (about 1/2 cup), and add 1–2 tablespoons of chopped fresh herbs like parsley, dill, or chives to the egg mixture.

Storage & Make-Ahead

Let the frittata cool to room temperature, then cover the skillet tightly or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual slices in a 300°F (150°C) oven or toaster oven for 8–10 minutes, or in a covered skillet over low heat until warmed through. You can also enjoy it cold or at room temperature.

For make-ahead prep, you can cook the bacon, potatoes, onion, and garlic up to 1 day in advance. Store the mixture in the fridge. When ready to bake, warm the mixture in the skillet, whisk the eggs and dairy, assemble, and bake as directed (adding 2–3 minutes to the baking time if the filling is very cold).

Nutrition (per serving)

Approximate values per serving (1/6 of the frittata): about 320–360 calories, 20–23 g fat, 10–12 g saturated fat, 18–20 g protein, 15–18 g carbohydrates, 1–2 g fiber, and 600–750 mg sodium. Values will vary depending on the exact bacon and cheese used and whether you choose whole milk or half-and-half.