This bacon spinach frittata starts in a skillet and finishes in the oven, which gives you set eggs, melted mozzarella, and crisp bacon in about 30 minutes.
It uses ten eggs and a handful of pantry ingredients, so it feeds a table of six and works at breakfast, brunch, or dinner. Prep takes 15 minutes and cooking is about 15 minutes.
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Why This Bacon Spinach Frittata Recipe Works
Cooking the bacon and spinach first drives off moisture, so the frittata sets firm instead of turning watery.
A little milk keeps the eggs tender, and mozzarella melts into the eggs without overpowering the bacon.
Starting the eggs on the stovetop sets the edges, and the oven finishes the center without browning the bottom.
Ingredients for Bacon Spinach Frittata
- 10 large eggs
- 2 tbsp milk, dairy or non dairy
- 1/4 tsp salt, plus black pepper to taste
- 1 tsp oil, for the pan
- 10 oz bacon, chopped
- 2 garlic cloves, minced
- 1 tbsp butter
- 4 cups baby spinach, loosely packed
- 1 1/2 cups shredded mozzarella
- Extra cooked bacon and spinach, for topping
Eggs. Ten large eggs fill an 11 inch skillet. Whisk them well so the whites and yolks are fully blended.
Bacon. Chop the bacon small so it crisps evenly, and cook until almost golden before adding the greens.
Spinach. Baby spinach wilts in seconds and needs no chopping.
Mozzarella. Shredded mozzarella melts smoothly. Cheddar, Monterey Jack, or Swiss are good swaps.
Butter. A tablespoon swirled into the pan gives the bottom a golden color and prevents sticking.
How to Make Bacon Spinach Frittata
1. Heat the oven Heat the oven to 350 degrees F. Whisk the eggs, milk, salt, and pepper in a large bowl.
2. Crisp the bacon Heat the oil in an 11 inch oven safe skillet over medium high heat and cook the bacon 5 to 6 minutes until almost golden.
3. Add garlic and spinach Stir in the garlic for 30 seconds, then add the spinach and toss until just wilted.
4. Set aside the topping Lower the heat to medium and spoon about a third of the bacon and spinach into a bowl.
5. Build the layers Swirl the butter into the pan, pour in two thirds of the eggs, scatter half the cheese, then add the rest of the eggs.
6. Top it Scatter the reserved bacon and spinach and the remaining cheese on top.
7. Start on the stove Cook about 3 minutes until the edges look set but not golden.
8. Finish in the oven Bake about 8 minutes until the center is set and reaches 160 degrees F, then rest a few minutes before slicing.
How to Serve Bacon Spinach Frittata
Slice the frittata into six wedges and serve warm or at room temperature. It goes well with a simple house salad and fluffy pancakes for brunch. For a bigger spread add egg bites and a tater tot breakfast casserole.
How to Store and Reheat Bacon Spinach Frittata
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Reheat slices in the microwave for 45 to 60 seconds, or in a hot oven at 325 degrees F for about 10 minutes, until hot and steaming at 165 degrees F. Slices freeze for up to 2 months; thaw overnight in the fridge.
Tips and Variations for Bacon Spinach Frittata
Drain the bacon fat. Leave about a tablespoon in the pan and discard the rest so the frittata is not greasy.
Dry the spinach. Squeeze out any extra liquid so the eggs set evenly.
Use the right skillet. An oven safe, well seasoned or non stick skillet releases the frittata cleanly.
Do not overbake. Pull the pan as soon as the center is set, since carryover heat finishes the job.
Mix up the cheese. Swap mozzarella for cheddar, Swiss, or Monterey Jack.
Add vegetables. Sauteed mushrooms or roasted peppers fold in well, as long as they are not wet.
Use a clean knife. Slice with a thin spatula or sharp knife to keep wedges neat.
Check the temperature. Eggs are cooked safely at 160 degrees F, as explained in this FDA food safety guide.
Frequently Asked Questions About Bacon Spinach Frittata
How do I keep a bacon spinach frittata from getting watery?
Cook the spinach until wilted and drain well. Water from raw vegetables is the usual cause.
Can I make a bacon spinach frittata ahead of time?
Yes. Bake it, cool, and refrigerate. Reheat slices when ready.
What size pan do I need for a bacon spinach frittata?
An 11 inch oven safe skillet. A 10 inch pan also works but takes a few minutes longer.
Can I leave out the bacon?
Yes. Replace it with sauteed mushrooms or extra cheese.
Why is my frittata rubbery?
It was overcooked. Pull it as soon as the center is set.
Bacon Spinach Frittata with Mozzarella
Equipment
- 11 inch oven safe skillet
- Whisk
- Mixing bowl
Ingredients
Main Ingredients
- 10 large eggs
- 2 tbsp milk dairy or non dairy
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp oil for the pan
- 10 oz bacon chopped
- 2 cloves garlic minced
- 1 tbsp butter
- 4 cup baby spinach loosely packed
- 1 ½ cup shredded mozzarella
Instructions
Cooking
- Preheat and whisk. Heat the oven to 350 degrees F and whisk the eggs with milk, salt, and pepper. Cook the bacon. Heat the oil in an 11 inch skillet over medium high heat and cook the bacon until almost golden.
- Add greens. Stir in the garlic 30 seconds, add the spinach, and cook until wilted.
- Save a topping. Lower the heat and remove about a third of the bacon and spinach.
- Add eggs. Melt the butter, pour in two thirds of the eggs, add half the cheese, and pour in the remaining eggs.
- Top. Add the reserved bacon, spinach, and remaining cheese. Cook about 3 minutes on the stove.
- Bake. Bake about 8 minutes until set and 160 degrees F in the center, then rest before slicing.
