Breakfast Frittata - Weekend Breakfast Made Easy
Weekday mornings are so busy…we’re running out the door and there isn’t much time to make breakfast! Weekends are another thing altogether! I love to make a big breakfast mid morning… guess you could call that brunch. We love a good Southern breakfast sometimes, with cheese grits, eggs, bacon and English muffins. Our other favorite is this Breakfast Frittata!
I decided to make this yesterday morning because we had fresh eggs that were just gathered on Thursday. Even though I really don’t love eggs on their own, I do love them in this frittata and these eggs are very special! I’m excited to eat another slice this morning…leftovers are delicious! Keep scrolling for the recipe! Enjoy!
Easy Breakfast Frittata
Ingredients
- 8 slices thick-cut bacon, cut into 1-inch pieces
- 2 cups diced unpeeled roasted Yukon Gold potatoes
- Kosher salt and lots of freshly ground black pepper
- 8 extra-large eggs
- 1/2 cup half & half
- 1 - 1/2 cups shredded cheddar
Instructions
- Preheat the oven to 350 degrees. Add bacon to a cast iron skillet and cook until crisp over medium-low heat. Take the bacon out of the pan with a slotted spoon and set aside on a paper towel lined plate. Remove excess bacon grease from skillet, leaving a small amount.
- Meanwhile, in a medium bowl, beat the eggs, half & half, 1 generous teaspoon salt, and freshly ground black pepper to taste...together with a fork.
- Reheat the skillet with the bacon grease, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and cheese evenly over the top and place the pan in the oven for about 15 minutes, just until the eggs are set. Serve directly from the skillet and enjoy!
I’m putting together some Valentine’s Day gift guides that I’ll be adding to LiketoKnow.it so be sure to follow me and check them out! Have a great Monday!