Mornings around here can usually turn into total chaos, right? That’s why I’m obsessed with dishes that deliver huge flavor when you need it fastest. Forget fancy cooking when you’re rushing out the door. This Easy Bacon Spinach Frittata is my absolute lifesaver. Seriously, it’s just a few simple ingredients tossed into one oven-safe skillet, and boom—you’ve got a custardy, savory meal ready. I nearly always have a busy Thursday, and figuring out breakfast used to mean stale cereal. Not anymore! This recipe is the definition of maximum payoff for minimal effort, and trust me, the smell of baking bacon and cheese is the best alarm clock.
Why This Easy Bacon Spinach Frittata Shines
I know you’re busy, so I keep this recipe incredibly straightforward. Building confidence in the kitchen comes from quick wins, and this frittata is a total victory every single time. It simply checks all the boxes!
- It’s savory, hearty, and the bacon flavor really comes through.
- The cleanup? Forget about it—it’s a one-skillet wonder.
- You can serve the same dish for breakfast during the week or brunch on Sunday.
Quick Prep for Your Easy Bacon Spinach Frittata
Honestly, the prep time is only about 10 minutes! We’re not dicing onions or chopping potatoes here. You’re mostly just crumbling bacon and chopping a handful of spinach. It moves along so fast!
Perfect for Any Meal
While some might call this a breakfast thing, I regularly make this frittata for a quick, protein-packed dinner when I don’t feel like cooking something elaborate. It’s just as good cold the next day, too!
Gathering Ingredients for Your Easy Bacon Spinach Frittata
Okay, getting ready for this amazing Easy Bacon Spinach Frittata doesn’t involve a massive grocery run. We already have most of this stuff, I bet! The success of any simple dish like this totally hinges on using exactly what the recipe calls for, especially if you want that perfect set texture. Don’t feel like you have to stress about tracking down obscure items; everything here is classic pantry and fridge fare. If you ever struggle with getting eggs just right, maybe review my tips on perfectly cooked eggs—it helps with that whisking technique!
Essential Components for the Easy Bacon Spinach Frittata
Here’s your shopping list, friend. Make sure you cook that bacon first and crumble it up nicely before you start assembling everything, okay? That little bit of pre-work saves you so much time later.
- You need 6 large eggs, and I want you to give them a good whisking with the milk until they are totally combined.
- Salt and pepper are essential for seasoning the whole base—start with half a teaspoon of salt and a quarter teaspoon of pepper.
- Get 4 slices of good quality bacon, cook it until it’s beautifully crisp, and crumble it small.
- Grab 1 cup of fresh spinach and make sure you chop it up before you start cooking it down until it wilts.
- We need a quarter cup of shredded cheddar cheese—use sharp if you like that bite!
- Finally, just 1 teaspoon of olive oil for greasing the pan before we get the spinach sautéed.
Expert Tips for the Best Easy Bacon Spinach Frittata
You already have the ingredients, but let me share a few secrets that move this dish from ‘good’ to ‘can’t-believe-how-easy-that-was!’ When you’re working with eggs and cheese in the oven like this, small details make a huge difference in texture and cleanup. Trust me on these pointers, because no one wants to fight a stuck frittata when they’re tired!
Choosing the Right Skillet for Your Easy Bacon Spinach Frittata
This recipe only works if you lovingly prep your pan. You absolutely must use an oven-safe skillet—I tell everyone to stick with that 8-inch size! If you use a regular pan that can’t go into the oven, the bottom will burn while the center stays liquid. Also, make sure it’s non-stick! Even with oil, eggs love to cling. A well-seasoned cast iron is almost as good as a quality non-stick for a clean release.
Ingredient Notes and Substitutions
If you’re really running late, go ahead and grab those pre-cooked bacon bits; it speeds things up an extra five minutes. Also, cheddar is great, but feel free to use Gruyère if you have it—any firm cheese that melts nicely works wonderfully. My biggest tip here is don’t over-whisk those eggs! You want them combined with the milk, sure, but if you beat them too much, you introduce too much air, and that’s when you get that weird, rubbery texture when it bakes.
Step-by-Step Instructions for Your Easy Bacon Spinach Frittata
Okay, now that we have our expert tips ready, let’s actually make this thing! My favorite part about making this Easy Bacon Spinach Frittata is how everything happens right in that one skillet. You don’t need a separate bowl for everything, which cuts down majorly on mess. Just follow these steps in order, especially the timing parts, and you’ll have a beautiful frittata ready for brunch or a fast weekday family breakfast. If you love baking eggs in batches, you might also want to check out my guide on sheet pan eggs!
Prepping the Oven and Skillet
First thing’s first—the oven needs to get cozy! Get it preheated to 375 degrees Fahrenheit. While that’s warming up, take your 8-inch oven-safe skillet and just lightly grease it everywhere. A little swipe of butter or oil is all you need to make sure our frittata releases beautifully when it’s done.
Mixing the Egg Base and Sautéing Spinach
Time for the base. In a separate bowl, whisk those 6 eggs, the quarter cup of milk, the salt, and the pepper together. Don’t whisk it like you’re making meringue, just get everything incorporated smoothly. Next, put that same skillet back on the stove over medium heat with your teaspoon of olive oil. Toss in your chopped spinach and cook it down until it gets nice and wilted, usually just about two minutes. Take it off the heat when it shrinks down.
Assembling and Stovetop Setting for the Easy Bacon Spinach Frittata
Now we layer! Evenly distribute the crumbled bacon and that wilted spinach across the bottom of the skillet. Pour that lovely egg mixture right over the top, making sure it flows into all the spots. Sprinkle your cheddar cheese right on top of the eggs. Put the skillet back on the burner and let it cook on the stovetop for about 3 to 5 minutes. You want to watch the edges closely; they should just start to firm up and look set before we move it to the oven.
Baking and Resting the Easy Bacon Spinach Frittata
Carefully move that skillet into the hot oven. Bake it for 15 to 20 minutes. You’ll know it’s ready when the center doesn’t jiggle anymore, or if you stick a knife near the middle and it comes out completely clean—no wet batter clinging, just moist crumbs! This is important: once it’s out, don’t slice it immediately! Let the Easy Bacon Spinach Frittata rest right in that skillet for a full 5 minutes. This lets the center settle down so it doesn’t collapse when you cut into it.
Serving Suggestions for Your Easy Bacon Spinach Frittata
Once your Easy Bacon Spinach Frittata has rested for those crucial five minutes, you can slice it right in the pan. I usually cut it into four generous wedges for breakfast. It’s hearty enough on its own, but if you want to make it a full brunch spread, it pairs beautifully with anything fresh.
My favorite addition is something acidic to cut through that rich bacon and cheese. Seriously, try serving it alongside some lightly dressed greens or maybe some of those refreshing marinated tomatoes when they are in season. It brightens the whole plate up instantly! It’s perfect with a side of fresh fruit, too.
Storage and Reheating Instructions for Leftover Easy Bacon Spinach Frittata
This Easy Bacon Spinach Frittata is honestly fantastic leftover, but you have to treat those eggs right! You can absolutely make this ahead; just make sure you cool it completely before putting it away. Store any leftovers tightly covered in the refrigerator. Don’t just leave it sitting out—eggs need to be chilled fast.
When you want to eat it again, forget the microwave if you can help it! Microwaving can make the eggs get all tough and rubbery, which is the total opposite of the creamy texture we achieved. Pop the slices onto a baking sheet and reheat them gently in a 325-degree oven for about 10 minutes. If you’re in a huge hurry, try the toaster oven. If you need more general storage tips for future meal prep, maybe check out what I do for storing and saving other leftovers! It keeps the texture much nicer than microwaving, I promise.
Frequently Asked Questions About Making an Easy Bacon Spinach Frittata
I totally get it—when you’re making a new recipe, you always have a few little snags pop up in your head. Don’t worry! These are the things I wondered about the first few times I made this Easy Bacon Spinach Frittata, and I’ve worked out the perfect solutions for you.
Can I prepare the Easy Bacon Spinach Frittata ahead of time?
You absolutely can! You can bake the whole thing one night, let it cool completely, cover it tightly, and store it in the fridge. I find it’s best served cold or reheated gently the next day. It’s actually great for meal prepping because it holds its shape so well!
What is the best way to prevent the frittata from sinking?
Sinking usually happens for one of two reasons: you opened the oven door too much while it was baking and let the heat out, or you slightly undercooked the middle. Make sure you really trust that knife test near the center. If the center is jiggly when you take it out, it hasn’t set properly and will deflate as it cools down.
Can I use different vegetables in this Easy Bacon Spinach Frittata?
Yes, totally! Mushrooms, bell peppers, or even some leftover roasted zucchini work great. The key thing is that whatever vegetable you use, you must cook out most of the moisture beforehand—just like we do with the spinach. If you throw in raw veggies, they let out water while baking, which messes up the creamy egg texture of your frittata.
Estimated Nutritional Breakdown for Easy Bacon Spinach Frittata
I always like to check the numbers when I’m prepping things ahead of time, especially for breakfast! Remember that these numbers are just an estimate, okay? If you use extra cheese or a different brand of bacon, things will shift a bit. But generally, this Easy Bacon Spinach Frittata keeps things nice and balanced for a satisfying start to the day.
- Calories: Around 220 per slice.
- Fat: Roughly 16 grams, which makes sense with that bacon!
- Protein: A great punch at 16 grams.
- Carbohydrates: Very low, just about 2 grams, which I love for balancing out my sugars.
This is a recipe that packs a lot of protein without overloading the carbs, which keeps me full way longer!
Share Your Easy Bacon Spinach Frittata Success
Now you’ve made it! You’ve successfully whipped up my favorite, ridiculously fast Easy Bacon Spinach Frittata. Please, please, please come back and let me know how it went!
Did you try swapping the cheddar for Gruyère? Did your family devour it as fast as mine always does? Drop a comment below and let me know what you thought, or even give it a star rating so other busy cooks know it’s worth making!
If you loved this as much as I know you will, do me a huge favor and share the recipe link with a friend who needs a breakfast shortcut. You can see my privacy notice, just in case you were wondering when checking out the site at my privacy policy page. Happy cooking, everyone!
Print
Easy Bacon Spinach Frittata
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple, quick frittata recipe 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 and wilted spinach evenly over the bottom of the skillet.
- Pour the egg mixture over the bacon and spinach. Sprinkle the 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 15 to 20 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the frittata cool in the skillet for 5 minutes before slicing and serving.
Notes
- You can substitute any firm cheese for cheddar.
- Use pre-cooked bacon bits for faster preparation.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1
- Sodium: 450
- Fat: 16
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 16
- Cholesterol: 210
Keywords: bacon, spinach, frittata, eggs, easy breakfast, baked eggs