If you’re anything like me, mornings are a mad dash, and you need something satisfying that doesn’t involve scrubbing three frying pans afterward. Seriously, who has time for that before coffee? That’s why I guard this **Easy Bacon Spinach Frittata** recipe like it’s pure gold. It hits that sweet spot: it’s savory, loaded with bacon flavor, and comes together so fast you’ll wonder why you ever bothered with boring old scrambled eggs.
This frittata has saved my sanity more times than I can count, whether it’s for a weekday breakfast that needs to feel like a Sunday brunch or feeding unexpected houseguests. I toss the ingredients in, pop it in the oven, and by the time I’ve managed to actually pour my coffee, I have a gorgeous, fluffy egg bake ready to slice. It’s truly the perfect, fuss-free start to any day!
Why This Easy Bacon Spinach Frittata is Your New Breakfast Favorite
I know you have a million breakfast recipes floating around, but trust me, this one jumps right to the top of the rotation. It’s that good and that easy!
- It’s lightning fast! We’re talking about being able to put this whole Easy Bacon Spinach Frittata in the oven in under 15 minutes.
- Flavor explosion! You get smoky bacon mixed with fresh spinach and sharp cheddar. It tastes way more complicated than it is.
- One-pan wonder! We do some cooking on the stove, sure, but it all finishes in one oven-safe skillet. Cleaner kitchen = happier cook.
- You can make these ahead of time if you need even faster weekday mornings.
If you want simple breakfast magic, this is the one you need to bookmark right now!
Gathering Ingredients for Your Easy Bacon Spinach Frittata
Okay, the secret to keeping this whole process quick is making sure everything is prepped before you even think about turning on the stove. Don’t walk into this recipe unprepared, or you’ll end up burning the spinach while looking for the pepper! I always lay everything out on the counter first.
You need six large eggs, of course, and whisk those up with about a quarter cup of milk—I usually use whole milk, but anything works! Don’t forget a half teaspoon of salt and just a little pinch of black pepper. For the good stuff: you need four slices of bacon that you’ve already cooked until crisp and crumbled up—this is key for flavor distribution.
Then we layer in the freshness, which is one cup of chopped, fresh spinach. And finally, the cheese! About a quarter cup of shredded cheddar. If you prefer cheese muffins, check out my spinach and feta version, but for this frittata, cheddar melts perfectly.
Oh, and just a teaspoon of olive oil to get things started in that skillet. That’s literally it! See? So simple.
Essential Equipment for Making the Easy Bacon Spinach Frittata
You don’t need a whole setup for this! Honestly, if you can stir and you have a functional oven, you are good to go. This is where the easy cleanup comes in, because we are minimizing dishes!
The MVP here is your oven-safe skillet—aim for about eight inches. This is what lets you go straight from the stovetop to the oven, which is amazing. Seriously, if you hate scrubbing pans, look at my sheet pan hack; it saves so much time!
Other than that, just grab a decent-sized mixing bowl for whisking those eggs and, of course, a whisk. Done. No mixer necessary!
Step-by-Step Instructions for the Easy Bacon Spinach Frittata
Alright, let’s get cooking! This is where the magic happens, and honestly, it moves fast once you get going. The very first thing you need to do is get that oven ready to receive our beautiful frittata. Preheat it to 375 degrees Fahrenheit. While that’s warming up, lightly grease that 8-inch oven-safe skillet. A light layer of oil or cooking spray is perfect—we just don’t want any last-minute sticking dramas.
Next, grab your egg mixture. Whisk those six eggs vigorously with the milk, salt, and pepper until everything is smooth and slightly frothy. You want it well combined, not just barely stirred!
Now turn your attention to the stovetop. Heat that teaspoon of olive oil over medium heat. Toss in your chopped spinach and cook it until it completely wilts down—this only takes about two minutes, so watch it closely. Once wilted, sprinkle that yummy crumbled bacon evenly over the spinach layer.
Pour that fluffy egg mixture right over the bacon and spinach. Try to distribute it evenly. Then, crown the whole thing with your shredded cheddar cheese. Here’s a crucial timing note: let this cook right on the stovetop for about three to five minutes. You’re waiting for the edges to firm up and start setting before it goes into the heat of the oven.
Once those edges look set, carefully transfer the skillet into your preheated oven. Bake it for about 12 to 15 minutes. I always check it by gently shaking the pan—if the center wobbles like Jell-O, it needs more time. If it looks mostly set, test it with a thin knife near the center. If it comes out clean or with just moist crumbs, it’s done! If you want more ideas on baking frittatas in the oven, I’ve got a great oven-baked guide.
Pull it out and let it rest for five whole minutes. This cooling time is important—it lets the frittata firm up so it doesn’t collapse when you slice it. Then, slice into four servings and dig in!
Expert Tips for a Perfect Easy Bacon Spinach Frittata
Look, everybody can follow a recipe, but the truly great cooks know the little tricks that make a dish go from good to absolutely unforgettable. For this Easy Bacon Spinach Frittata, I have two non-negotiable tips that make sure you get that perfect fluffy texture every single time.
First, about that spinach: make sure you really squeeze out the moisture after you wilt it! Spinach holds so much water, and if you skip this step, it’s going to water down your beautiful eggs while it bakes. I just use my hands or press it between two paper towels until it feels almost dry. It keeps the flavors concentrated.
Second, use room temperature eggs! I know we whisk them quickly, but if your eggs are too cold, they don’t incorporate the milk and seasonings as well. For a perfectly even bake, room temperature liquids blend better. If you forget to take them out, just place the actual eggs in a bowl of warm water for about five minutes before you crack them. It makes a difference, trust me. For a crustless option, you might want to try my ricotta and spinach quiche recipe; it’s really forgiving!
Ingredient Notes and Substitutions for Your Easy Bacon Spinach Frittata
One of the best things about this Easy Bacon Spinach Frittata is that it’s super flexible. I mean, it’s excellent exactly as written, but life happens, and sometimes we need to swap things out! You already know you can use Swiss or Monterey Jack cheese instead of cheddar—go for it! Any good melting cheese works beautifully here.
If you’re out of regular milk, whole evaporated milk works in a pinch, or even unsweetened almond milk if you want to thin the dairy element slightly. Just don’t use heavy cream unless you want a super rich, dense texture!
As for the greens, spinach is my favorite because it wilts down so much, but you can absolutely use chopped kale or even Swiss chard. Just make sure you cook those tougher greens a little longer on the stovetop so they get tender enough for the oven bake. If you want more veggie flavor, you should look at my sauteed spinach and mushroom side dish for inspiration!
And hey, don’t stress about the bacon too much. Half a cup of leftover ham bits or even some crumbled sausage makes a fantastic swap if you have some in the fridge.
Serving Suggestions for Your Easy Bacon Spinach Frittata
So you’ve pulled this gorgeous, golden Easy Bacon Spinach Frittata out of the oven. Now what? You want to serve it with things that balance out how rich and savory the bacon and cheese are. Keep it light and fresh!
I think it’s absolutely perfect alongside a simple fruit salad—maybe some berries or sliced melon. That little bite of sweetness is the perfect palate cleanser against the salty bacon. If you’re serving this for brunch, a ridiculously fresh salad is great too. I’m currently obsessed with dressing up a simple arugula salad with a bright vinaigrette, kind of like what I do for my Caprese side, just ditch the tomatoes and mozzarella!
And honestly? A side of crunchy toast is sometimes all you need. Don’t overthink it; this egg bake is the star!
Storing and Reheating the Easy Bacon Spinach Frittata
Don’t you hate it when you have leftovers and you’re not sure how to treat them right? Well, this Easy Bacon Spinach Frittata is actually fantastic as leftovers, provided you store it correctly. Once it’s completely cooled down, slice it first, then pop those wedges into a truly airtight container.
You can happily keep it in the fridge for about three or four days. When you’re ready to eat it? Skip the microwave if you can! Microwaving always makes eggs rubbery. I prefer reheating single slices in a toaster oven or a regular oven set to about 325 degrees Fahrenheit until it’s warmed right through. It brings back that nice tender texture beautifully!
Frequently Asked Questions About This Easy Bacon Spinach Frittata
I get so many questions about this recipe because people are desperate for a good, quick breakfast that isn’t boring! Here are the things I hear most often about making this savory egg bake.
What size skillet do I absolutely need for this frittata?
You really want to stick close to an 8-inch oven-safe skillet. If you go much bigger, like a 10-inch pan, your egg mixture will be too thin, and it will cook way too fast on the stovetop and dry out in the oven. Keep it small and deep for that perfect fluffy texture!
Can I make this entire bacon spinach frittata ahead of time?
Yes, and I highly recommend it if you’re feeding a crowd! You can bake the whole thing, let it cool completely, and store it in the fridge. To reheat, I just wrap a slice in foil and pop it in a 350-degree oven for about 10 minutes. It tastes almost as good as fresh!
I don’t have cheddar. What cheese swap works best in this egg bake?
Feel free to swap! Monterey Jack is my go-to alternative because it melts just as smoothly as cheddar and has a great mild flavor that lets the bacon shine. Gruyère would be fancy and amazing, too, if you’re feeling it!
Why do I cook the eggs on the stovetop before putting them in the oven?
That short stovetop time is vital! When you finish it in the oven, you want the center to cook evenly without the edges getting tough and rubbery. Cooking it on the stove first just helps the bottom and sides set up properly so you get that beautiful lift and even texture throughout your Easy Bacon Spinach Frittata.
Print
Easy Bacon Spinach Frittata
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple recipe for a quick and satisfying frittata featuring bacon and spinach.
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1 cup fresh spinach, chopped
- 1/4 cup shredded cheddar cheese
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an oven-safe skillet (about 8 inches).
- In a bowl, whisk together the eggs, milk, salt, and pepper until combined.
- Heat the olive oil in the skillet over medium heat. Add the chopped spinach and cook until wilted, about 2 minutes.
- Distribute the crumbled bacon evenly over the spinach in the skillet.
- Pour the egg mixture over the bacon and spinach. Sprinkle the cheddar cheese on top.
- Cook on the stovetop for 3 to 5 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven. Bake for 12 to 15 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it cool for 5 minutes before slicing and serving.
Notes
- You can substitute Swiss or Monterey Jack cheese for cheddar.
- Use pre-cooked bacon for faster preparation.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1
- Sodium: 450
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 16
- Cholesterol: 210
Keywords: bacon, spinach, frittata, easy, breakfast, egg bake