This super simple bacon-egg-cheddar frittata with potato crust makes the most mouthwatering breakfast! Slide a cup of coffee and a stack of buttery toast alongside, and you’ve made my morning.
I hope you’re ready, because I’ve got a knee slapper for ‘ya… Ready, ready? Ok, here goes.
Why can’t you tease egg whites?
Because they can’t take a yolk!
That may have been a cheesy joke, but it’s not nearly as cheesy as this delicious Bacon Potato Frittata! Chock full of hearty bacon, melted cheddar and crisp hash browns, this is one breakfast that has been a big hit with hungry boys, overnight guests, and especially our little twosome. We can’t get enough of it!
I love frittatas, since you can mix just about anything into them and you’re guaranteed a delicious, energizing morning meal. Chop up tomatoes, zucchini, bell peppers, or any other veggie and toss ‘em in for a tasty twist. They add a nice pop of color but are so covered with ooey-gooey cheesiness that you won’t even realize you’re getting a serving of vegetables! Muahaha.
Served with a dollop of sour cream or a spoonful of salsa, this fabulous frittata from Amanda’s Cookin’ makes a mouthwatering breakfast, lunch or even dinner. For side ideas, try a stack of buttery hot toast or simple spinach salad.
Cook it up for yourself (and some hungry guests) sometime and you’ll see that this ridiculously delicious, easy frittata will become a staple in your recipe book!
Yield: Serves 6
4 slices bacon
2 cups (8 oz.) frozen hash brown potatoes, thawed
6 large eggs
1/4 cup milk
1/2 teaspoon salt
1 3/4 cups shredded cheddar cheese
1/2 bunch green onions, chopped
Sour cream, optional
Fry bacon in a 9-inch cast iron skillet over medium heat until crisp, 6-8 minutes. Remove bacon and set aside on a paper towel lined cutting board. If needed, scrape brown bits from pan with a metal spatula. Reserve 1 tablespoon of the drippings and coat bottom of pan. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
Beat eggs in a medium bowl. Stir in milk, salt and 1 cup of cheese. (You can also add in any small-diced vegetables you like). Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
Uncover; top with reserved half of the bacon, remaining cheese, then the rest of the bacon. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions.
Cut into 6 wedges and serve with sour cream, if desired.
Adapted from Amanda’s Cookin’