If you’re looking for a breakfast or brunch dish that feels like a warm hug on a plate, let me introduce you to this Bacon Spinach Frittata Recipe. I absolutely love how this frittata turns out soft, custardy, and packed with savory goodness—the perfect way to start your day or fuel a casual dinner. It’s one of those recipes that not only tastes fantastic but is flexible enough to customize however you like. Stick around, and I’ll share all my best tips to help you nail it every time.
Why You’ll Love This Recipe
- Perfect Custardy Texture: You get that soft, tender inside every single time without drying out.
- Balanced Flavor Combination: The smoky bacon mixed with fresh spinach and melted mozzarella hits the spot every time.
- Easy and Versatile: Whether for breakfast, lunch, or dinner, it’s a crowd-pleaser that you can prep ahead.
- Simple Ingredients You Can Find Anywhere: No fancy products needed—just good food that everyone loves.
Ingredients You’ll Need
The magic of this Bacon Spinach Frittata Recipe lies in its simple, quality ingredients working together. You want fresh eggs, good-quality bacon for that rich smoky flavor, and fresh baby spinach for a mild, earthy touch. Mozzarella melts beautifully here, but feel free to swap in your favorite melting cheese.
- Eggs: Fresh, large eggs work best to create that fluffy custard texture.
- Milk: Any milk is fine—whole, skim, or dairy-free—all help lighten the eggs slightly.
- Salt and Pepper: Essential seasoning to bring out all the flavors.
- Oil: I like using a neutral oil to cook the bacon and veggies without burning.
- Bacon: Chopped bacon gives the dish smoky depth—don’t skip this!
- Garlic: Minced garlic adds a subtle kick that complements the spinach.
- Butter: A little butter in the pan adds richness and helps the frittata cook evenly.
- Baby Spinach: Fresh and tender, it wilts quickly and adds a lovely green color.
- Mozzarella Cheese: Shredded for easy melting, but feel free to swap for cheddar or fontina.
- Extra Bacon and Spinach for Garnish: For that final touch and a pretty presentation.
Variations
I love to switch things up a bit depending on the season or what’s in my fridge. This Bacon Spinach Frittata Recipe is super adaptable, so don’t hesitate to add your own twist or swap out ingredients to suit your taste and dietary needs.
- Add veggies: Try adding sautéed mushrooms, bell peppers, or cherry tomatoes for extra flavor—my family goes crazy for the mushroom and spinach combo.
- Cheese swaps: Goat cheese or feta give it a tangy kick if you want more complexity.
- Make it vegetarian: Simply leave out the bacon and add some smoked paprika for a nice smoky flavor, or use a plant-based bacon alternative.
- Herbs: Fresh herbs like chives, parsley, or basil sprinkled on top brighten it right up.
How to Make Bacon Spinach Frittata Recipe
Step 1: Whip Up Your Egg Mixture
Start by whisking together 10 eggs, 2 tablespoons of milk, and a half teaspoon each of salt and pepper in a large bowl. I like to whisk until the mixture is smooth and a little frothy—that adds lightness to the final frittata. Set this aside while you get your skillet ready.
Step 2: Cook the Bacon and Veggies
Heat 1 teaspoon of oil in a well-seasoned 11-inch skillet over medium-high heat. Add the chopped bacon and cook it until it’s almost golden—you’ll notice that deep smoky aroma right then and there, which I just love. Add in the minced garlic and cook for 30 seconds before tossing in the baby spinach. Stir just until the spinach is wilted and the bacon is perfectly golden.
Step 3: Prep the Pan for the Egg Mixture
Turn the heat down to medium and scoop out about a third of the bacon and spinach mixture into a small bowl—that’s for topping your frittata later. Melt 1 tablespoon of butter in the skillet and swirl it around to coat the pan evenly. This helps prevent sticking and adds extra flavor.
Step 4: Layer Your Frittata
Pour about two-thirds of the egg mixture into the skillet, spreading it evenly. Sprinkle half of the shredded mozzarella over the eggs, then carefully pour the remaining eggs on top. Next, scatter your reserved bacon and spinach mixture evenly over the top and finish with the rest of the cheese. This layering technique helps distribute all the flavors while keeping the frittata airy.
Step 5: Cook and Bake
Cook on the stove for about 3 minutes. You’re looking for the edges to set but not brown, so a quick check with a knife works wonders. Once ready, transfer the skillet to a preheated oven at 350°F (180°C) and bake for 8 minutes. The center should be just set, and you’ll see the cheese beautifully melted and slightly golden on top. Let it rest for a few minutes before slicing—it’ll make cutting easier and let those flavors settle.
Pro Tips for Making Bacon Spinach Frittata Recipe
- Use a Non-Stick or Well-Seasoned Skillet: This helps you easily slide the frittata out without sticking or breaking apart.
- Don’t Overcook on the Stove: Getting the edges just set before baking keeps the inside tender and prevents dryness.
- Fresh Spinach is Key: Frozen spinach tends to release too much water, which can make the eggs watery.
- Rest Before Slicing: Trust me on this—cutting it too soon can cause it to fall apart.
How to Serve Bacon Spinach Frittata Recipe
Garnishes
I love topping mine with a handful of extra cooked chopped bacon and fresh spinach leaves—it makes the dish look as good as it tastes. Sometimes, I add a sprinkle of fresh chopped chives or a drizzle of hot sauce if I’m feeling adventurous.
Side Dishes
This frittata pairs wonderfully with a simple mixed green salad dressed in lemon vinaigrette for a light lunch. For breakfast, my family enjoys it alongside crispy roasted potatoes or fresh fruit for a balanced, nutritious meal.
Creative Ways to Present
For a brunch party, I like to bake this in a muffin tin for mini individual frittatas—super cute and easy to serve. You can also slice it into wedges and stack them with layers of fresh avocado and tomato to make brunch sliders that impress every time.
Make Ahead and Storage
Storing Leftovers
I usually store leftover frittata in an airtight container in the fridge for up to 3 days. That way, it’s ready to grab for a quick breakfast or snack. It holds up well, and reheating is a breeze.
Freezing
I’ve had good success freezing slices wrapped tightly in plastic wrap and then foil or in freezer bags. Just thaw in the fridge overnight before reheating. However, fresh frittata definitely tastes best, so I usually freeze only if I’m planning ahead for busy days.
Reheating
To reheat, I prefer popping slices into a toaster oven or regular oven at 325°F (160°C) for about 10 minutes to keep the texture nice and fluffy. Microwaving works in a pinch, but the texture isn’t quite as good.
FAQs
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Can I make this Bacon Spinach Frittata Recipe without milk?
Absolutely! Milk lightens the eggs slightly, but if you’re avoiding dairy or don’t have milk on hand, you can simply use water or omit it altogether. The frittata might be a tad richer and more dense but still delicious.
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What if I don’t have a skillet that’s oven-safe?
No worries! After cooking the bacon and veggies, you can transfer everything to a greased oven-safe baking dish for the final bake. Just pour the egg mixture and layers over the cooked ingredients in the baking dish and proceed as usual.
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Can I prepare the frittata entirely on the stove?
Yes! To skip the oven, cook the frittata covered on low heat for longer—about 10-15 minutes—until the eggs are fully set. This method takes a bit more patience but works well if you don’t want to use the oven.
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How can I tell when the frittata is fully cooked?
The edges should be set and spring back gently when touched, and the center shouldn’t be jiggly. A knife inserted near the middle should come out clean or with just a tiny bit of cooked egg on it.
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Is it okay to use frozen spinach instead of fresh?
While fresh baby spinach works best for texture and flavor, you can use frozen if thawed and drained very well. Squeeze out as much moisture as possible to avoid a watery frittata.
Final Thoughts
When I first tried this Bacon Spinach Frittata Recipe, I was amazed at how simple ingredients combined to create something so irresistibly comforting. It’s become one of my go-to dishes for feeding family or just treating myself with minimal fuss. I hope you’ll enjoy making it as much as I do—feel free to get creative with the variations and garnish it to perfection. Trust me, once you try it, this frittata will earn a permanent spot in your recipe rotation!
Print
Bacon Spinach Frittata Recipe
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This delicious bacon and spinach frittata is a versatile, crowd-pleasing dish perfect for breakfast, lunch, or dinner. With a soft, custardy interior and melted mozzarella cheese on top, it combines crispy bacon, fresh baby spinach, and a rich egg base cooked first on the stove and finished in the oven. Adaptable and easy to make ahead, this frittata is a satisfying and hearty meal option.
Ingredients
Egg Mixture
- 10 eggs
- 2 tbsp milk (any)
- 1/2 tsp salt and pepper
Main Ingredients
- 1 tsp oil
- 300 g / 10 oz bacon, chopped
- 2 garlic cloves, minced
- 1 tbsp / 15 g butter
- 2 big handfuls baby spinach
- 1 1/2 cups / 150 g mozzarella cheese, shredded (or other melting cheese)
Garnish
- More cooked chopped bacon and spinach
Instructions
- Preheat oven: Preheat the oven to 180°C (350°F) to prepare for finishing the frittata.
- Prepare egg mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
- Cook bacon: Heat oil in a well-seasoned or non-stick skillet (about 26 cm / 11″) over medium-high heat. Add chopped bacon and cook until it is almost golden and crispy.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
- Add spinach: Toss in the baby spinach and cook until just wilted and the bacon reaches a golden color.
- Remove some bacon and spinach: Turn heat down to medium, then remove about one-third of the bacon and spinach mixture into a bowl to use later as a topping.
- Prepare skillet: Add butter to the pan and swirl it around to coat the base evenly.
- Add egg and cheese layers: Pour about two-thirds of the egg mixture into the pan. Scatter half of the shredded cheese over the eggs. Then pour in the remaining egg mixture on top.
- Add toppings: Scatter the reserved bacon and spinach mixture and the remaining cheese evenly over the top of the eggs.
- Cook on stove: Cook for about 3 minutes over medium heat until the edges are just set but not browned. Check doneness by gently inserting a knife into the edges.
- Finish in the oven: Transfer the skillet to the preheated oven and bake for 8 minutes until the center is just set and the cheese on top is melted.
- Rest and serve: Allow the frittata to rest for a few minutes to set before slicing. Garnish with additional cooked bacon and spinach if desired, then serve.
Notes
- Video demonstration is available above for visual guidance.
- This frittata is great for feeding a group or as a make-ahead meal for any time of day.
- It has a soft and custardy interior, making it adaptable with various add-ins like different vegetables, meats, or cheeses.
- For a stove-only version, cook the frittata entirely on low-medium heat until fully set instead of finishing it in the oven.
- Use a well-seasoned or non-stick pan to prevent sticking during the cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 1 g
- Sodium: 562 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 15 g
- Cholesterol: 244 mg
