This oven-baked Bacon, Mushroom and Cheese Frittata is the ultimate breakfast, brunch, lunch or dinner recipe. It's not only easy to make but also the great option for a healthy, tasty and satisfying meal for the whole family.
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Whether you're craving a hearty breakfast, a quick lunch, or an easy weeknight dinner, this Bacon, Mushroom, and Cheese Frittata is a perfect versatile dish.
If you're following a keto or low-carb diet, this recipe is an excellent choice as it is low in carbs and high in protein. Packed with nutrient-rich mushrooms, crispy bacon, and a generous amount of cheese, it provides a satisfying and filling meal that keeps you energized throughout the day.
Additionally, the convenience of preparing this dish in just one skillet makes cleanup a breeze. It's also a great option for meal prep, allowing you to make it ahead of time and enjoy it as a quick and nutritious meal throughout the week.
If you like egg frittata, make sure to try this Veggie Egg White Frittata or this Chicken Frittata too!
Why you will love this recipe!
- Easy: All the ingredients are cooked in the same skillet, first on the stove, then finished in the oven.
- Healthy: This bacon cheese frittata is high in protein and low in carbs, plus it has lots of vitamins and minerals from the mushrooms.
- Make ahead: It's easy to make ahead and it's ideal for meal prep.
- Dietary info: This bacon mushroom frittata is gluten-free, low-carb, and keto-friendly.
Ingredients
- Eggs: Use fresh eggs for the best quality, preferably free-range or organic. You can test their freshness by placing them in a bowl of water. If the eggs sink to the bottom, they are fresh and safe to use.
- Milk: You can use skim milk, cream, or plant-based milk if you prefer.
- Seasonings: I used a blend of Italian herbs, but you can use any herb you prefer, like thyme, sage, oregano, or rosemary.
- Mushrooms: White button mushrooms, cremini, or baby bella mushrooms will work great for this recipe.
- Bacon: Use regular sliced American bacon for the best flavor, but you can also use lardons, smoked bacon, or pancetta as a substitute.
- Onion: I used a small yellow onion, but white onions, shallots, or Spanish onions will also work great as they are mild in flavor.
- Cheese: Shredded cheddar cheese works perfectly in this bacon frittata, but you can use any cheese you prefer, like Gouda, mozzarella, provolone, Colby cheese, or even blue cheese for a stronger flavor alternative.
How to make this bacon frittata recipe
Be sure to scroll down for the full recipe!
- Whisk all the egg mix ingredients together (photo 1).
- In a skillet, cook the bacon until crispy (photo 2).
- Remove the bacon, then cook the mushrooms and onions (photo 3).
- Add the bacon, egg mix, and cheese to the skillet. (photo 4).
- Bake in the preheated oven (photo 5).
Recipe Variations
This bacon mushroom frittata is very flexible and can be adapted or adjusted to meet different tastes.
- Add more veggies, like potatoes, leeks, spinach, asparagus, broccoli, peas, and so on.
- Use different cheeses like ricotta, mozzarella, goat cheese, blue cheese, or brie.
- You can make healthier egg whites frittata for a protein boost, instead of whole eggs. In this case, double the number of eggs.
- Make it creamier by using half and half, or by adding a spoonful of sour cream.
Frequently Asked Questions
To avoid ending up with a rubbery texture, it's important not to overcook your frittata. You'll know it's ready to be removed from the oven when the center is gently set and the edges have a nice golden-brown color.
Yes, you can but it's more tricky. Cook one side of the frittata for about 5-10 minutes until golden brown, then use a plate to flip the frittata and slide it back into the skillet to cook the other side for another 5 minutes.
For longer storage, freezing the frittata is an excellent choice. Simply allow the frittata to cool, then slice it into wedges, and freeze them individually on a baking sheet. Once frozen, transfer the wedges to a freezer bag. You can freeze it for up to three months.
Serving Suggestions
I love to serve this bacon, mushrooms, and cheese frittata with a simple chopped salad for a healthier meal. But it's great with all kinds of sides like these:
- Asparagus and Feta Salad
- Beet, Carrot and Cabbage Slaw
- Balsamic Broccoli
- Cabbage with Onions and Apples
- Air Fryer Potatoes and Onions
Make Ahead, storage and Reheating
You can easily make this frittata ahead and store it for a few hours at room temperature, covering the skillet with plastic wrap. Or in the fridge covered for up to 3 days.
You can reheat it on the stovetop for a few minutes covered with a lid, or in the oven for 5-10 minutes until warm in the center.
Recipe Notes and Tips
- When cooking the mushrooms and onions, make sure that they are not too wet before adding the egg mix. Cook as much water off as you can by cooking it for a longer time at medium-high heat.
- This recipe is made in an 8 inch oven proof skillet. You can use a smaller or larger one, your frittata will just be a little thicker or thinner.
- Make sure that your skillet doesn't have any plastic parts and is fully oven safe!
- Let the frittata sit in the skillet for a few minutes before cutting and serving.
Enjoy the flavorful combination of bacon, mushroom, and cheese in this versatile frittata, perfect for any meal. With its low-car, high-protein ingredients, it offers a delicious and convenient option for satisfying meals throughout the week.
More Egg Recipes
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Bacon Frittata with Mushrooms and Cheese
Equipment
Ingredients
For the egg mix
- 6 large eggs
- ⅓ cup milk (80ml)
- ½ teaspoon garlic powder
- 1 tablespoon Italian herbs
- ¼ teaspoon salt
- pinch black pepper
For the frittata
- 1 tablespoon oil (for cooking)
- 6 slices bacon (cut into bite-sized pieces)
- 1 small yellow onion (diced)
- 8 ounces white mushrooms (sliced) (227g)
- ½ cup shredded cheddar cheese (60g)
Instructions
- Preheat the oven to 360F / 180c.
- Add all of the egg mix ingredients to a jug or bowl. Whisk well til combined.
- Heat the oil in a skillet on a medium high heat. Once hot add the pieces of bacon and cook til crispy. Remove from the skillet and set to one side.
- Put the skillet back on the stovetop, and add in the mushrooms and onion. Cook, stirring occasionally, til the mushrooms have browned and released their water.
- Add the bacon back to the skillet with the cooked mushrooms.
- Pour in the egg mix and top with the shredded cheese.
- Bake in the preheated oven for around 20 minutes til the egg has set.
- You can place under the broiler for a couple of minutes to brown the cheese if you like.
- Let cool for 5 minutes before slicing and serving.
Notes
- When cooking the mushrooms and onions, make sure that they are not too wet before adding the egg mix. Cook as much water off as you can by cooking it for a longer time at medium-high heat.
- This recipe is made in an 8 inch oven proof skillet. You can use a smaller or larger one, your frittata will just be a little thicker or thinner.
- Make sure that your skillet doesn't have any plastic parts and is fully oven safe!
- Let the frittata sit in the skillet for a few minutes before cutting and serving.
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