Baked Frittata with Bacon, Spinach & Mushrooms
This Baked Frittata with Bacon, Spinach & Mushrooms is the kind of recipe that makes breakfast feel extra special without being complicated. Crispy bacon, earthy mushrooms, tender spinach, and creamy melted cheese are baked into fluffy, savory eggs for a satisfying meal the whole family will love. ❤️
It’s easy enough for a weekday breakfast but impressive enough for weekend brunch. Slice it into squares and enjoy it warm, or refrigerate the leftovers for a quick grab-and-go meal.
🛒 Ingredients
- 8 large eggs
- ½ cup milk or half-and-half
- 6 slices bacon, cooked and crumbled
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- ½ small onion, finely diced
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 1 tbsp butter or olive oil
👩🍳 Instructions
- Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish.
- Cook the bacon: Cook the bacon in a skillet until crisp. Transfer it to a paper towel-lined plate, then crumble once cool. Reserve about 1 tablespoon of the bacon fat if desired.
- Sauté the vegetables: Add the butter or reserved bacon fat to the skillet. Add the onion and mushrooms and cook for about 4–5 minutes, until softened and lightly browned.
- Add spinach and garlic: Stir in the spinach and garlic. Cook for another 1–2 minutes, just until the spinach wilts. Remove from the heat.
- Whisk the eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and Italian seasoning until well combined.
- Combine: Stir the cooked vegetables and crumbled bacon into the egg mixture. Add about ¾ cup of the cheddar and the Parmesan cheese.
- Fill the dish: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar evenly over the top.
- Bake: Bake for approximately 25–30 minutes, or until the center is set and the top is lightly golden. A knife inserted near the center should come out mostly clean.
- Rest and serve: Let the frittata rest for 5–10 minutes before slicing. Garnish with fresh parsley or extra spinach if desired.
🔥 Pro Tips
- Don’t overbake: Remove the frittata as soon as the center is set to keep the eggs tender.
- Cook the mushrooms well before adding them so excess moisture doesn’t make the frittata watery.
- For extra flavor, use smoked bacon or sharp cheddar.
- Add diced bell peppers, tomatoes, zucchini, or green onions for more vegetables.
- For a higher-protein version, replace some whole eggs with egg whites.
- Let it cool completely before storing leftovers.
🍽️ Serving Ideas
Serve warm with fresh fruit, avocado, roasted tomatoes, a green salad, or crispy potatoes.
It also makes an excellent meal-prep breakfast. Cut into individual portions and refrigerate for quick breakfasts throughout the week.
❓ Quick Q&A
Can I make this ahead of time?
Yes! Bake it ahead, refrigerate, and gently reheat individual slices when ready to eat.
Can I use frozen spinach?
Absolutely. Thaw it completely and squeeze out as much excess water as possible before adding it.
Can I use another cheese?
Yes. Mozzarella, Swiss, Monterey Jack, feta, or Gruyère are all delicious options.
How do I store leftovers?
Keep covered in the refrigerator for up to about 3–4 days.
Can I freeze frittata?
Yes. Slice it into portions, wrap well, and freeze. Thaw in the refrigerator before reheating for the best texture.
❤️ Why You’ll Love It
✔️ Easy one-dish breakfast
✔️ Packed with savory flavor
✔️ Bacon + mushrooms + spinach
✔️ Great for meal prep
✔️ Delicious hot or cold
✔️ Perfect for breakfast, brunch, or lunch
With crispy bacon, cheesy eggs, tender spinach, and golden mushrooms in every bite, this baked frittata is comfort food made easy! 🥓🍄🥬
