Are you ready to learn how to make a delicious bacon frittata? This recipe is great for anyone, whether you’re a pro in the kitchen or new to making egg dishes. It will soon be your favorite way to start the day!
Why We Love Bacon Frittata
Since late summer often means overflowing egg baskets, we have explored many ways to preserve eggs without wasting them. Some of our creative ways to preserve eggs include freeze-drying eggs, pickled eggs, homemade egg noodles, and water-glassing eggs.
When it comes to fresh eating, our family enjoys recipes featuring eggs, such as classic scrambled eggs or homemade eggnog. These two recipes tend to be specific to a time of day or season, but a frittata can fit the bill for breakfast, brunch, dinner, or a snack.
While flexible frittatas can be filled with almost any garden produce you can think of, this one features crispy bacon alongside two things we grow every year in the garden: corn and zucchini.
Haven’t yet tried a frittata made with sweet corn? You are in for a treat! If these particular ingredients are hard for you to find, feel free to substitute what you have on hand. The frittata can handle it!
The Difference Between Frittata and Omelet
When we look at egg dishes, the frittata and omelet stand out. They are both great for breakfast, but they are cooked differently and use different ingredients.
A frittata starts on the stovetop and finishes in the oven, which cooks it evenly and gives it a custardy feel. An omelet cooks on the stovetop only, cooking fast and staying light.
How you mix ingredients matters, too. In a frittata, you put veggies, meats, and cheese into the eggs before cooking, evenly distributing flavors. An omelet has ingredients folded inside the eggs, creating layers that are different from a frittata.
Finally, how you cook them is also key. A frittata cooks slowly to set the eggs gently, keeping them soft and delicate. An omelet cooks fast. It gets a bit brown on the outside but stays moist inside.
Tips for a Perfect Frittata
Want to make a perfect bacon frittata? Follow the tips below to avoid common mistakes, and you will have an unforgettable breakfast:
- Texture Details – Wondering how to keep frittata fluffy? It’s all about the method. Beat the eggs well to add air making the frittata light and fluffy. Bake it at a moderate temperature to cook the eggs right. Overcooking is a big mistake. It makes the frittata dry and crumbly. Check with a toothpick or a knife a few minutes early to see if it’s done.
- Use the Right Tools – A cast iron skillet changes the game. It cooks the frittata evenly, making a nice crust and a soft inside. Always preheat the skillet before adding the eggs. The size of your skillet matters, too. A skillet that’s too big makes the frittata thin and overcooked, while a skillet that’s too small leaves it undercooked in the middle. I suggest using a 10-inch skillet for the best results.
- Properly Balance Ingredients – Getting the ingredient amounts right is critical. Too much bacon or too many veggies can mess up the taste. Stick to the recipe for the best results.
- Seasoning Tips – Seasoning is also crucial. The right amount of salt, pepper, and herbs makes a big difference. Season as you go, but don’t overdo it. It’s harder to fix a dish that’s too salty.
Can I Make Bacon Frittata Ahead of Time
Yes, you can make a bacon frittata ahead of time for busy mornings. It keeps its flavor and texture even after storage. Here’s a quick guide for storing and reheating your bacon frittata:
| Step | Method | Details |
| Storage | Refrigeration | Wrap tightly with plastic wrap or use an airtight container. Store up to 4 days. |
| Reheating | Oven | Preheat to 350°F. Cover frittata with foil. Reheat for 15-20 minutes until warmed through. |
| Reheating | Microwave | Place on a microwave-safe plate. Cover with a paper towel. Heat on high for 1-2 minutes. |
In the Homestead Kitchen
This recipe was featured in issue No. 25 of In the Homestead Kitchen Magazine. If you are dreaming about transforming your lifestyle from consumer-based to one of productivity and healthy priorities, then this magazine was designed just for you.
Over the years, we have learned what it takes to live this life and now enjoy the opportunity to speak into the lives of more and more families who want the same. One way we pass this knowledge on is through our digital magazine.
Filled with thoughtful instructions, step-by-step tutorials, wholesome from-scratch recipes, gardening advice, inspirational stories, homesteading hacks, DIY projects, and so much more, our goal is to take you from point A to point Z of homesteading.
Our next goal? To give you the comfort and warmth of home in the palm of your hand. The response has been so huge that in 2025, In the Homestead Kitchen Magazine is going to print, so subscribe today to lock in your low digital price and get instant access!
How to Make a Bacon Frittata
Supplies Needed
- 10” Cast Iron Skillet – Using cast iron cookware is ideal for this recipe because it distributes the heat evenly. If you don’t have cast iron, though, go ahead and use whatever 10” oven-safe skillet you have on hand.
- Mixing Bowl and Whisk – You can use a stand mixer with a whisk attachment, but you can easily achieve fluffy eggs by whisking them by hand.
- Sharp Knife – Practice knife sharpening basics to keep these kitchen tools in good working order.
Ingredients Needed
- Bacon – You can use Canadian bacon, cured bacon or even diced ham. Check out this homesteader’s guide to cured bacon.
- Scallions – You can substitute the white and light green parts of green onions if you don’t have scallions on hand.
- Zucchini – Yellow summer squash can also be used.
- Fresh Corn Kernels – If you don’t have fresh corn, you can use freeze-dried corn, frozen corn that has been fully thawed or canned corn.
- Eggs – Always use best practices when handling farm-fresh eggs.
- Cheese of Choice – Cheddar, Parmesan, and Monterey Jack are all good.
- Whole Milk – If you do not have whole milk on hand, you can substitute cream or sour cream.
- Salt & Pepper – We love using Redmond Real Salt. (Using that link for Redmond Salt will automatically give you 15% off your order!)
- Fresh Herbs for Garnish – Use your favorite combination of fresh herbs. Tarragon, thyme, oregano, sage, and parsley are all popular choices to pair with pork.
Step-By-Step Directions
- Place the oven rack in the top ⅓ of your oven, and preheat to 350°F.
- Warm a 10” cast iron skillet over medium heat, then sauté the bacon until fully cooked and crispy (8-10 minutes). Move the bacon pieces onto a plate lined with a paper towel, leaving 2 Tbsp of bacon grease in the pan.
- Keeping the skillet over medium heat, add the scallions, zucchini, and corn kernels. Sprinkle with salt and pepper, then sauté for 3-5 minutes until the vegetables soften but do not brown.
- While the vegetables cook, whisk together eggs, cheese, and milk in a mixing bowl, adding a healthy pinch of salt and a few shakes of black pepper.
- Whisk gently until evenly combined, then stir in the chopped bacon.
- Once the vegetables are cooked, turn the burner off and evenly spread them around the pan. Pour the egg mixture over the vegetables, gently lifting them to allow the eggs to run underneath them.
- Transfer the whole skillet to the oven and bake for 30 minutes until the frittata puffs up and turns a golden color.
- Remove the skillet from the oven and allow to cool for 10 minutes – the frittata will deflate.
- Sprinkle with diced herbs of choice, slice into pieces, and serve warm.
Did you make this bacon frittata? If so, please leave a star rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Other Posts You May Enjoy
- Flexible Frittata Recipe
- How to Cook Scrambled Eggs in Cast Iron
- The Best Pickled Egg Recipe
- Easy Homemade Egg Noodles Recipe
- Homemade Eggnog Recipe
- 5 Ways to Use or Preserve Extra Eggs
Bacon Frittata Recipe
Equipment
- 10" Cast Iron Skillet
- Mixing Bowl
- Whisk
- sharp knife
- cutting board
Ingredients
- 4 slices bacon diced
- 4 whole scallions diced
- 1 medium zucchini diced
- 1 cup corn kernels
- 8 whole eggs beaten
- 1/2 cup cheese shredded
- 1/2 cup whole milk or heavy cream or sour cream
- salt and pepper to taste
Instructions
- Place the oven rack in the top ⅓ of your oven, and preheat to 350°F.
- Warm a 10” cast iron skillet over medium heat, then sauté the bacon until fully cooked and crispy (8-10 minutes). Move the bacon pieces onto a plate lined with a paper towel, leaving 2 Tbsp of bacon grease in the pan.
- Keeping the skillet over medium heat, add the scallions, zucchini, and corn kernels. Sprinkle with salt and pepper, then sauté for 3-5 minutes until the vegetables soften but do not brown.
- While the vegetables cook, whisk together eggs, cheese, and milk in a mixing bowl, adding a healthy pinch of salt and a few shakes of black pepper.
- Whisk gently until evenly combined, then stir in the chopped bacon.
- Once the vegetables are cooked, turn the burner off and evenly spread them around the pan. Pour the egg mixture over the vegetables, gently lifting them to allow the eggs to run underneath them.
- Transfer the whole skillet to the oven and bake for 30 minutes until the frittata puffs up and turns a golden color.
- Remove the skillet from the oven and allow to cool for 10 minutes – the frittata will deflate.
- Sprinkle with diced herbs of choice, slice into pieces, and serve warm.
Notes
Tips for a Perfect Frittata
Want to make a perfect bacon frittata? Follow the tips below to avoid common mistakes, and you will have an unforgettable breakfast:- Texture Details – Wondering how to keep frittata fluffy? It’s all about the method. Beat the eggs well to add air making the frittata light and fluffy. Bake it at a moderate temperature to cook the eggs right. Overcooking is a big mistake. It makes the frittata dry and crumbly. Check with a toothpick or a knife a few minutes early to see if it’s done.
- Use the Right Tools – A cast iron skillet changes the game. It cooks the frittata evenly, making a nice crust and a soft inside. Always preheat the skillet before adding the eggs. The size of your skillet matters, too. A skillet that’s too big makes the frittata thin and overcooked, while a skillet that’s too small leaves it undercooked in the middle. I suggest using a 10-inch skillet for the best results.
- Properly Balance Ingredients – Getting the ingredient amounts right is critical. Too much bacon or too many veggies can mess up the taste. Stick to the recipe for the best results.
- Seasoning Tips – Seasoning is also crucial. The right amount of salt, pepper, and herbs makes a big difference. Season as you go, but don’t overdo it. It’s harder to fix a dish that’s too salty.
