30 Minute Bacon and Potato Frittata


This delicious Bacon Frittata with Potato and Spinach is a great way to serve a simple and delicious breakfast or brunch. It's packed with flavor, filling, and perfect to begin the day with!


– 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

Preheat oven to 350. Begin the recipe by cooking the bacon first until it is crispy in a large skillet. Carefully remove the bacon and cut it into small pieces and set aside.

Step #1

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.

Step #2

Add 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, for about 5 to 7 minutes.

Step #3

Add in the fresh spinach and cooked bacon to the skillet with the potatoes and onion. Stir until the spinach begins to break down. Spread the mixture around evenly into the bottom of the pan.

Step #4

In a small bowl, whisk together the 6 eggs, ¼ cup milk, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.

Step #5

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.

Step #6

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.

Step #7

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