This Cheesy Bacon Spinach Frittata is done in just 30 minutes! Packed with goat cheese, roasted red peppers and bacon, it’s perfect for weekend breakfasts and brunches with friends.

Cheesy bacon spinach frittata on plate with fork

Table of Contents

Why This Cheesy Bacon Spinach Frittata Recipe Is So Darn Good
What You’ll Need
How to Make Cheesy Bacon Spinach Frittata
Tips and Variations
Serving Suggestions
How to Store and Reheat
More Frittata Recipes
Get the Recipe

You may know them as frittatas, but in my house, they’re known as breakfast pizzas. (Shh, don’t tell my kids they’re not actually pizza!) And this cheesy bacon spinach frittata—er, breakfast pizza—is one of my absolute favorites. It’s filled with creamy goat cheese and all my favorite veggies—spinach, roasted red peppers, and cherry tomatoes. And of course why not add a little bacon!? Bacon makes everything better, right?

Why This Cheesy Bacon Spinach Frittata Recipe Is So Darn Good

This is a recipe you’ll find yourself making again and again. Here’s why you’ll love it.

Super delicious. We’re loading this recipe with heavy hitters that pack in so much flavor. All the flavors, from salty to sweet and creamy tangy cheese go perfectly together!
Simple to make. This cheesy bacon spinach frittata is a great EASY breakfast recipe that your family will love! (Looking for more effortless frittata recipes? Try this easy Prosciutto Spinach Frittata!)
Great for meal prep. Frittatas keep really well and this one is no exception. We’ve had it the next day for dinner and it still tastes just as good! They’re also amazing for meal prep since they can be eaten warm or cold.

Overhead view of ingredients for cheesy bacon spinach frittata

What You’ll Need

Here’s a quick overview of the ingredients for this frittata. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Bacon – I use regular bacon, but you can swap in Canadian bacon or even leftover ham if you’d like.
Fresh spinach – Baby spinach is my favorite since it has a mild flavor.
Roasted red pepper – You can use jarred or homemade.
Goat cheese – Crumble this up for sprinkling on top.
Cherry tomatoes – Slice these in half. Grape tomatoes also work!
Eggs – The key ingredient for making frittatas!
2% milk – I like using 2% milk because it’s richer than skim, but still has lower fat than whole milk.
Dijon mustard – This peps up the flavor of the frittata. (It won’t make it taste like mustard, I promise!)
Salt & pepper – I recommend using kosher salt and freshly ground black pepper.
Chives – The perfect finishing touch for garnish.

How to Make Cheesy Bacon Spinach Frittata

For the full recipe instructions, scroll to the recipe card below. This is just a quick overview of the steps for making this bacon spinach frittata.

Whisking egg mixture for frittata — Make the egg mixture.

Overhead view of bacon cooking in skillet — Make the egg mixture.

Make the egg mixture. Whisk together the eggs, milk, mustard, salt, and pepper.
Prepare. Preheat the oven to 350ºF while warming a skillet over medium heat.
Cook the bacon. Add the bacon to the pan and cook until it’s crispy. Remove from the skillet, leaving a tablespoon of grease in the pan.

Spinach and roasted red peppers in skillet — Sauté the vegetables.

Egg added to pan for frittata — Sauté the vegetables.

Add the veggies. Stir the spinach into the pan. Once it wilts, stir in the roasted red peppers.
Assemble. Pour in the egg mixture, then top with tomatoes, bacon, and goat cheese.

Tomatoes and goat cheese added to frittata before baking — Let the mixture sit for 4 minutes.

Overhead view of cheesy bacon spinach frittata baked in skillet — Let the mixture sit for 4 minutes.

Bake. Let the frittata sit for 4 minutes. Transfer the pan to the oven and bake for 10 to 12 minutes or until the frittata has set. Garnish with chives and serve.

Tips and Variations

Here are my best tips for a perfect cheesy bacon spinach frittata and some ways to make this recipe your own.

Don’t reduce the heat. I’ve found the trick to a good frittata is to keep the heat at a constant temperature the entire time you are cooking. Once you cook the veggies and add the egg mixture your reflex might be to turn the heat down so you don’t burn the eggs. Don’t do it!
Add more veggies. Feel free to toss in other vegetables you love! Mushrooms or zucchini would pair wonderfully in this frittata too, for example. Just make sure to sauté them first to remove excess moisture.
Switch up the cheese. If goat cheese isn’t your thing, try feta, cheddar, or Gruyère for a different flavor profile.
Try a different protein. You can replace bacon with sausage if you’d like.

Whole cheesy bacon spinach frittata in skillet

Serving Suggestions

This Cheesy Bacon Spinach Frittata is incredibly versatile—while it’s a natural for breakfast and brunch, don’t hesitate to serve it up for lunch or dinner! You can serve it over a bed of greens or alongside a simple salad like this Strawberry Spinach Salad, or in the morning, pair it with some fresh fruit or Blueberry Lemon Muffins.

How to Store and Reheat

Refrigerator: Store any leftover frittata in an airtight container or cover it tightly with plastic wrap. It will keep in the fridge for up to 4 days.
Freezer: You can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container or bag. They’ll last up to 3 months in the freezer.
To reheat: Warm the frittata in the microwave or a 350ºF oven. You can also eat it cold or at room temperature.