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.
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.
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.
- 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.
- 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.
- 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.
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.
More Frittata Recipes
Cheesy Bacon Spinach Frittata
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Italian
Description
This cheesy bacon spinach frittata is done in just 30 minutes! With goat cheese, roasted red peppers and bacon, it’s packed with flavor.
Ingredients
- 4 strips of bacon, diced
- 3 cups of fresh spinach, roughly chopped
- 1/2 cup of roasted red pepper, julienned
- 4 oz. crumbled goat cheese
- 1/3 cup of halved cherry tomatoes
- 10 eggs
- 1/2 cup of 2% milk
- 1 tablespoon dijon mustard
- salt & pepper
- garnish with fresh diced chives
Instructions
- In a large bowl, whisk together eggs, milk and dijon mustard. Season with salt & pepper and set aside.
- Preheat oven to 350°F..
- Heat a large oven-safe skillet to medium heat.
- Add bacon to the pan and cook until slightly crispy, approximately 3-4 minutes.
- Remove the bacon from the pan once browned. Pour out bacon grease leaving a tablespoon of the grease still in the pan. Place the pan back on the burner and add spinach.
- Stir until just wilted, about 2 minutes.
- Add in the roasted red peppers, give it a quick stir.
- Add egg mixture to pan and be sure that the eggs are evenly dispersed through the pan. Top with tomatoes, crispy bacon and goat cheese. Let frittata sit for 4 minutes, do not touch.
- Transfer pan to oven and bake for 10-12 minutes or until the frittata has set. (the eggs don’t wiggle when you shake the pan)
- Garnish with chives and serve!
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 252 mg
57 comments on “Cheesy Bacon Spinach Frittata”
What kind of pan (stove to oven) did you use?
I used a ScanPan Classic Nonstick Skillet from Sur La Table – it is oven safe. A cast-iron skillet would be another great option.
What’s the carb count?
Hey Katie, I just updated the nutritional info.
I plan to double this recipe for xmas brunch, any suggestions?
Definitely make sure you use two pans. 🙂 Honestly you gonna have to just make it twice but you can easily make it side by side.
I am making this today – can’t wait to try it! What is your preferred method of reheating the leftover frittata? Or do you eat it at room temperature? Thanks!
Hey Kate, I hope you enjoy it! I usually eat it right out of the oven. But if you have some left over and eat it the next day I just warm it up in the microwave. 🙂
Excellent recipe with great preparation tips!
thanks so much Mike!
Most excellent recipe! I did not have tomatoes and peppers, so improvised with onions, green peppers, and mushrooms. Frittata was great. The cooking tips were right on target and I did resist temptation to reduce heat on burner. Served with orange slices, kiwi slices, nutbread drizzled in honey. Brunch!
That’s what I love about this recipe, it’s so versatile, as long as you have the basics for how to make a frittata you can add whatever you want.
PS wish I was there for that awesome brunch lineup! YUM!
Can you make this ahead and back in the morning?
I haven’t tried it yet but yes you probably could. It may be a little dry but it will still be good. 🙂
Not a fan of goat cheese….what other cheese would you suggest with this recipe? 🙂
you could sub with cream cheese.. it will still give that same creamy texture!
Made for dinner tonight. Delicious! With side salad and crispy Italian bread. So easy and fast. Keeper.
Hurray! So glad you liked it Penny!
If this is the key to a good frittata…sign me up!
haha… thanks Meg!
Yummm I love frittata! This one is so colorful too! Great recipe, looks delicious!
Thanks so much Andi!
I have a love affair with frittata too!! This looks amazing Krista!!
yeah for frittata love! 😉 Thanks Zainab!
This is perfect for brunch! I love adding bacon to my frittatas!
Thanks Nancy! Bacon always amps a dish up! 🙂
Thanks for this awesome recipe Krista! I now know what we’ll have for Easter brunch! And maybe a little extra vegetarian bacon (I can’t remember the brand name right now, but it’s really good and healthier than regular bacon) Happy Easter!
Your welcome Karleen! Can’t wait to hear what you think!
Great recipe, I will definitely be trying it out. I am guilty of turning the heat down when eggs go in the pan so I will take your advice next time. Thanks Krista!
Hope you enjoy it Jeff!
MMM… this looks like my kind of breakfast, Krista! OR breakfast for dinner. 😉
Thanks Ashlyn! This is totally one of recipes that can be devoured for breakfast, lunch, or dinner!
I love left over frittatas! Great cooking tips too, I’ll have to remember to keep it at an even temperature. I was probably one who would worry about burning my eggs.
Thanks Tanya! Leftover frittatas do rock! 🙂 And hope the tips help you out!
This frittata looks perfect Krista! So light and fluffy and bacon of course makes everything better!
Thanks so much Danae And heck yes it makes everything better! 😉
Cheesy bacon and eggs?? YES PLEASE! I would love this for brinner!
right! brinner, breakfast, lunch… this is good whenever!
bacon, eggs, and delicious veggies, how can you go wrong! this would be perfect for Easter morning
Hope you make it! Your fam will love it Heather! 🙂
THAT is beautiful! I wanna wake up to it tomorrow morning! And, yes, BACON all the things!
Bacon for life! And this frittata for breakfast every morning … life would be good! 🙂
Whoops…my page loaded funny! Wrong recipe, delete above ^^^ haha. You know the way to my heart with this frittata…delicious!
hahaha.. I was wondering! 😉 Too funny!
YAY! Love me some spaghetti bake! This looks divine!
Thanks Becky!
This looks beautiful but…HEALTHY???? Not by a long shot, skip the bacon!
believe it or not Karyn this recipe is only 162 calories per serving… bacon is not bad in moderation and adds a ton of flavor. 🙂
Thanks for the frittata tips! I need to stop myself from turning down that heat! My frittatas are never this fluffy!
haha.. I did for so long so I understand girl! 🙂
Fluffy frittatas are fabulous! Ok, that was corny I was just trying to go with the “f’s” hehe
OK I suddenly wish I was hosting an Easter brunch. Beautiful pix too.
haha… just make it because. We had it for dinner the night I took these photos. 🙂 Thanks Christine!
I love Frittatas I always put a little whole grain pasta in them, have you ever tried that ? Love your recipes.
NO!! I need to try it, that sounds awesome!
Is it weird that I have NEVER made a Frittata? I have definitely eaten them, just not attempted one at home.
But you said bacon, and cheese…and eggs. Which are my love language. I might just need to put on my frittata making pants for these! Pinned!
What!? Girl, you need to get on it! Its a life changer for sure! Thanks for the pin chica!
This is the easiest ever to make! Don’t be fearful,you can do it!