This potato bacon frittata combines crispy diced potatoes, savory bacon, fresh spinach, and sharp cheddar cheese in one skillet. The stovetop-to-oven method creates beautifully set eggs with golden, crispy edges in just 30 minutes, perfect for weekend brunch or an easy weeknight dinner.
Updated January 2026: Added comprehensive storage instructions, a detailed FAQ section with 8 common questions, expert tips for perfect results, and expanded serving suggestions for various occasions. Originally posted January 12, 2015.
I've been making frittatas for years, and this bacon and potato version is my go-to because the potatoes develop an irresistible golden crust on the bottom while everything cooks together. It's one of my most-requested breakfast recipes, especially during cooler months when we need something hearty and comforting to start the day.
The combination of hearty potatoes with smoky bacon and nutritious spinach makes this more filling than a regular omelet. Plus, serving straight from a cast iron skillet adds that rustic, homestyle touch everyone loves. If you enjoy egg-based breakfast dishes, you'll also love my Sheet Pan Breakfast Bake, which serves a crowd effortlessly.
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Why You'll Love This Potato Bacon Frittata
- One-Skillet Wonder: Everything cooks in a single cast iron skillet from stovetop to oven-minimal cleanup required and maximum flavor.
- Make-Ahead Friendly: Perfect for meal prep or brunch entertaining. This frittata tastes delicious hot, warm, or even at room temperature.
- Customizable Base: The potato-bacon-spinach combo is just the beginning. Swap ingredients based on what you have on hand or dietary preferences.
- Protein-Packed: With 6 eggs and bacon, this hearty dish keeps you full for hours, making it ideal for busy mornings or post-workout meals.
What is a Frittata?
A frittata is an Italian egg-based dish similar to a crustless quiche or thick omelet. Unlike omelets, which are folded and typically serve one person, frittatas are cooked slowly, never folded, and serve multiple people.
The key difference between a frittata and a quiche is that quiches have a pastry crust and use heavy cream for a custard-like texture, while frittatas are crustless and use milk (or less cream) for a firmer, more egg-forward result.
Frittatas start on the stovetop and finish in the oven, allowing the eggs to cook evenly throughout without overcooking the bottom. This makes them incredibly forgiving and perfect for beginner cooks or anyone who wants a fuss-free breakfast.
Equipment
To make a perfect frittata, you'll need an oven-safe skillet (also called an ovenproof skillet). I highly recommend using a 10-inch cast iron skillet because it:
- Distributes heat evenly for consistent cooking
- Goes seamlessly from stovetop to oven
- Creates that coveted crispy potato bottom
- Retains heat beautifully for serving
Don't have cast iron? A 10-inch oven-safe nonstick skillet with a metal handle works too. Just avoid skillets with plastic handles that can't withstand oven temperatures.
Size matters: A 10-inch skillet is ideal for this recipe. A 12-inch skillet will make your frittata too thin, while an 8-inch will make it too thick and require longer cooking time.
Expert Tips Before You Start
- Potato Prep is Key: Dice your potatoes into uniform 1-inch cubes so they cook evenly. Smaller pieces cook faster but can become mushy, while larger pieces may stay undercooked.
- Don't Skip the Bacon Grease: After cooking the bacon, use the rendered fat in the pan to cook your potatoes and onions. This adds incredible flavor and helps achieve that golden-brown crust.
- Spinach Shrinks Significantly: Three cups of raw spinach will reduce to about ½ cup when wilted. Don't worry, this is completely normal and the right amount for the recipe.
- Room Temperature Eggs Work Best: Let your eggs sit at room temperature for 15-20 minutes before whisking. This helps them cook more evenly and creates a fluffier texture.
- The Stovetop-to-Oven Method Prevents Rubbery Eggs: Starting on the stovetop sets the bottom and edges, while finishing in the oven cooks the center gently without overcooking the bottom. This two-step method is what makes frittatas foolproof.
- Know When It's Done: Your frittata is ready when the edges are golden brown and set, and the center has just a slight jiggle. It will continue cooking from residual heat after you remove it from the oven. Overcooking creates a rubbery texture.
Ingredients You'll Need
- Bacon - For this recipe, I decided to use uncured turkey bacon, but feel free to use any bacon that you prefer. Canadian bacon will also work well.
- Potato - Any will work, or any that you may have on hand. I usually have a few stray russet potatoes hanging around in my produce drawer, and that is what I use. Clean the potato into 1-inch cubes.
- Eggs - Half a dozen eggs are needed to make this breakfast frittata. I generally prefer to use large eggs.
- Milk - Use whole milk for this recipe; it works the best. Heavy cream may also be used instead in the same unit of measure. If you need a milk alternative, try lactose-free whole milk instead. I do not recommend using skim milk for this particular recipe.
- Salt - This ingredient brings out the flavor in this homemade dish, but be sure not to go overboard because the bacon and cheese will provide some additional salty flavor.
- Ground Black Pepper - Another season that will help bring out the flavor in this dish. Try using freshly ground black pepper if you have it available.
- Onion - Chopped yellow onion or white onion works best in this recipe. However, green onions could be used instead, the white and green parts.
- Olive oil - Any that you have available is fine. I use extra virgin olive oil, but you could also use avocado oil, vegetable oil, or canola oil as well.
- Spinach - Fresh baby spinach or cut up some regular fresh spinach.
- Cheddar Cheese - Try using grated sharp cheddar cheese or any that you have on hand.
👉🏾 See the recipe card below for exact quantities and full instructions.
📖 Recipe
Bacon Frittata with Potato and Spinach Recipe
Equipment
- 1 Large oven safe skillet
Ingredients
- 4 slices thick-sliced bacon, coarsely chopped
- 1 Tablespoon olive oil
- ½ medium onion, chopped (½ cup)
- 2 medium potatoes or 1 large potato, cut into pieces (1 cup)
- 3 cups baby spinach
- 6 large eggs
- ¼ cup milk
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat the oven to 450 degrees F.
- Begin the recipe by cooking the 4 pieces of bacon first until it is crispy in a large skillet. Carefully remove the bacon from the skillet and cut it into small pieces and set aside.
- Next finish chopping the potato or potatoes into small even 1-inch cubed pieces. You will need 1 cup of cut potato. Cut the onion into small pieces as well until you reach ½ cup.
- Add the 1 tablespoon olive oil to a heated skillet over medium-high heat. Make sure the skillet is oven safe. Add in the chopped onion and potatoes. Cook stirring frequently, until the potatoes are fork-tender and the onions are translucent, about 5 to 7 minutes.
- Add in the 3 cups fresh spinach and cooked bacon to the skillet with the potatoes and onion. Stir until the spinach begins to break down and reduce in volume. Spread the mixture around evenly into the bottom of the pan.
- In a small bowl, whisk together the 6 eggs, ¼ cup milk, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
- Slowly pour the egg mixture evenly over the potato mixture in the skillet. Top evenly with the cheddar cheese and continue cooking over medium-high heat, on the stovetop for about 5 minutes, until the eggs begin to firm and set around the edges.
- Finish the frittata by placing it in the oven to bake at 450 degrees F. for about 5 minutes. The frittata will be puffy and the edge will be lightly browned and bubbly. Carefully remove the skillet from the oven and serve warm. Enjoy!
- Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat in the microwave until warm before serving.
Notes
- Potato Varieties: Russet, Yukon Gold, red, or white potatoes all work. Yukon Golds hold their shape best and have a buttery flavor. Russets are fluffier but can break apart more easily.
- Make It Vegetarian: Omit the bacon and cook the potatoes in 2 tablespoons olive oil. Add ½ teaspoon smoked paprika to the vegetables for a smoky flavor without meat.
- Cheese Options: Sharp cheddar is classic, but try Gruyere (nutty), fontina (creamy), goat cheese (tangy), or feta (salty) for variety.
- Testing for Doneness: Gently shake the pan-the center should jiggle slightly but not be liquidy. The edges should be golden and completely set. When in doubt, slightly underdone is better than overdone.
- Why 450°F? This high temperature creates a beautiful golden top and helps the center cook quickly without drying out the edges. Lower temperatures take longer and can result in a rubbery texture.
- Serving Size: This recipe serves 6-8 people as a main dish or 8-10 as part of a larger brunch spread.
Storage & Reheating Guide
How to Store
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Store cooled frittata slices in an airtight container in the refrigerator for up to 3 days. For best results, place parchment paper between slices to prevent them from sticking together.
Best Reheating Methods
- Microwave: Heat individual slices for 30-45 seconds until warmed through. Quick and convenient for busy mornings.
- Oven: Reheat at 350°F for 8-10 minutes for best texture. This method keeps the edges crispy.
- Skillet: Warm slices in a lightly oiled skillet over medium-low heat for 2-3 minutes per side. Perfect for restoring that fresh-cooked texture.
Freezing Instructions
This frittata freezes beautifully for up to 2 months:
- Let the frittata cool completely.
- Wrap individual slices tightly in plastic wrap.
- Wrap again in aluminum foil or place in freezer bags.
- Label with date.
- Thaw overnight in the refrigerator before reheating.
Serving Temperature
One of the best things about frittatas is their versatility. This dish is delicious served:
- Hot: Fresh from the oven.
- Warm: Reheated or rested for 10 minutes.
- Room Temperature: Perfect for brunch buffets or picnics.
This makes it ideal for entertaining since you can make it ahead and serve without worrying about keeping it piping hot.
Serving Suggestions
Perfect Pairings
This hearty frittata pairs beautifully with:
- Fresh green salad with lemon vinaigrette
- Sliced avocado and cherry tomatoes
- Southern cheese grits for an extra-hearty Southern brunch
- Fresh fruit salad (berries, melon, or citrus)
- Toasted crusty bread with butter or jam
- Easy roasted potatoes if you want extra carbs
Occasion Ideas
- Weekend Brunch: Serve family-style right from the skillet with a side salad and fresh orange juice.
- Holiday Breakfast: Make ahead and reheat for stress-free holiday mornings when you have overnight guests.
- Bridal or Baby Shower: Slice into small wedges and serve on a platter as part of a brunch spread.
- Easy Weeknight Dinner: Pair with a simple salad for a quick, protein-packed dinner that's ready in 30 minutes.
- Meal Prep: Make on Sunday and enjoy reheated slices throughout the week for quick breakfasts or lunches.
Frequently Asked Questions
Yes! This is one of the best make-ahead breakfast recipes. Cook the frittata completely, let it cool, and refrigerate for up to 3 days. You can reheat it in a 350°F oven or serve it at room temperature for brunch gatherings. Many people actually prefer the flavors after the frittata has rested overnight.
The edges should be golden brown and completely set, while the center should be mostly firm with just a slight jiggle when you gently shake the pan. The frittata will continue cooking from residual heat after you remove it from the oven, so don't wait until it's rock solid or it will become rubbery. Think "slightly underdone" when you pull it out.
A quiche has a pastry crust and is made with heavy cream for a rich, custard-like texture. A frittata is crustless, uses milk or less cream, and has a firmer, more egg-forward texture. Frittatas are also cooked partly on the stovetop, while quiches are baked entirely in the oven. Think of a frittata as a lighter, quicker, crustless version of quiche.
Omelets are folded, cooked quickly over high heat, and typically serve one person. Frittatas are not folded, cooked slowly over medium heat, then finished in the oven, and serve 4-8 people. Frittatas also have a higher ratio of fillings to eggs compared to omelets.
Yes! Use unsweetened almond milk, oat milk, or coconut milk instead of regular milk. Omit the cheese entirely or use your favorite dairy-free cheese alternative. The frittata will still hold together and taste delicious without cheese, the eggs provide the structure.
Yes, but use a larger 12-inch skillet instead of a 10-inch one and increase the baking time by 3-5 minutes. Watch for doneness (slightly jiggly center) rather than relying solely on time. You can also make two separate frittatas in two 10-inch skillets if feeding a crowd.
I don't recommend it. Cooking a frittata entirely on the stovetop often results in an overcooked, rubbery bottom and an undercooked, runny center. The oven ensures even cooking throughout. However, if you absolutely must, use very low heat, cover with a lid, and cook for 15-20 minutes, checking frequently.
Absolutely! Turkey bacon works great in this recipe. It won't render as much fat as regular bacon, so you might want to add an extra teaspoon of olive oil when cooking the potatoes to prevent sticking. Cook the turkey bacon until crispy for the best texture and flavor.
More Breakfast and Brunch Recipes:
- Sun Dried Tomato Quiche
- Easy Roasted Potatoes
- Sheet Pan Breakfast Bake
- Croque Madame
- Croque Monsieur
Have you made this Potato Bacon Frittata yet? I'd love to hear how it turned out! Leave a comment below and don't forget to rate the recipe. Tag me on social media @simplylakita to share your creation!
Tristin says
Brunch is the best meal of the day and what better way to celebrate it than with this bacon frittata! Incredible flavors, definitely making this one again.
LaKita says
I couldn't agree with you more, thank you!
Moop Brown says
This frittata looks super filling and like the perfect dish to start the day off with.
LaKita says
Thank you, I certainly agree!
Hayley Dhanecha says
What a great breakfast idea and I love the combination of flavours you have used!
LaKita says
Thank you Hayley!
Melanie says
We had it this weekend and it was so delicious on our brunch table! Thank you so this easy recipe!
LaKita says
Thank you so much Melanie!
Anaiah says
Yumm! This was such an easy and delicious frittata to enjoy for breakfast. It's great to bring to work for a light lunch too!
LaKita says
Thank you, definitely works for lunch as well!
Leslie says
This Bacon Frittata with Potato and Spinach recipe is perfect! So easy and so delicious! I love the idea of adding bell peppers as well! YUM!
LaKita says
Thank you so much Leslie!
Marta says
Such a great dish. Works for breakfast, lunch and even a light dinner. Loved it!
LaKita says
Thank you Marta, I agree!!!
Jacqueline Debono says
We eat frittata quite a lot here in Italy. It's my go-to recipe for a weekend brunch or light dinner. Love the ingredients you've added to this recipe. I've never made it with potato but I guess that would make it more filling and heartier. On my to try list!
LaKita says
Thank you! It does make it more hearty and filling!!
Colleen says
This is a delicious and easy meal for breakfast, lunch, brunch or dinner. We love it!
LaKita says
Thank you Colleen, so happy to hear!
Bernice says
I always forget about frittatas! They make such a great brunch, lunch or even dinner dish. I love the combination of flavours you have added to yours.
LaKita says
Thank you Bernice! Love making a good frittata every now and then 🙂