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Cheesy Chorizo & Bacon Frittata

Prep 10 min Cook 20 min Difficulty 2/5

Easy cheesy chorizo & bacon frittata—ready in 30 minutes. Simple stovetop-to-oven method for a satisfying breakfast or brunch.

Why this recipe works

This Cheesy Chorizo & Bacon Frittata is a simple, high-flavor dish that moves from stovetop to oven for an easy breakfast or brunch. It suits home cooks who want a hands-off bake with crisped bacon and melty cheese. Prep is quick (10 minutes) and the method works in any ovenproof skillet.

Search intent: cook/recipe for quick frittata
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  • cheesy brunch recipes

Key takeaways

Ready in ~30 minutes with minimal prep.
Cook bacon then chorizo in the same skillet for max flavor.
Bake until set; rest before slicing for clean wedges.

Recipe guide

This Cheesy Chorizo & Bacon Frittata is a simple, high-flavor dish that moves from stovetop to oven for an easy breakfast or brunch. It suits home cooks who want a hands-off bake with crisped bacon and melty cheese. Prep is quick (10 minutes) and the method works in any ovenproof skillet.

A 30-minute stovetop-to-oven frittata packed with bacon, chorizo and melty cheese.

  • Ready in ~30 minutes with minimal prep.
  • Cook bacon then chorizo in the same skillet for max flavor.
  • Bake until set; rest before slicing for clean wedges.

Ingredients

Ingredients (serves 4): 8 large eggs, 6 slices bacon (cut bite-size), 1 link chorizo (about 100 g, sliced), 400 g grated cheese for the eggs + 100 g for topping (total 500 g), salt and pepper. Use an ovenproof 10–12 in (25–30 cm) skillet.

Method

Preheat oven to 200°C (400°F). Cook bacon in an ovenproof skillet over medium until crisp; drain on paper towel. Cook chorizo in bacon fat until browned; remove excess fat if needed. Whisk eggs with 400 g grated cheese, season. Scatter bacon and chorizo in skillet, pour egg mixture over, cook over medium-low until edges set. Top with remaining 100 g cheese and bake 8–12 minutes until puffed and set. Rest a few minutes, slice and serve.

Quick tips & variations

Make it milder by using smoked paprika instead of extra chorizo, add chopped onions or peppers with the chorizo, or fold in fresh herbs after baking. If your skillet is nonstick, watch browning and reduce stovetop time before baking.

Ingredients

  • 4 whole eggs
  • 6 slices bacon
  • 500 g cheese (grated)
  • 1 link chorizo (about 100 g, sliced)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Slice chorizo and cut bacon into bite-size pieces.
  3. Heat an ovenproof skillet over medium heat and cook bacon until crisp; transfer to a paper towel-lined plate.
  4. Add chorizo to the skillet and cook in the bacon fat until browned and slightly crisp. Remove excess fat if there’s too much.
  5. Crack eggs into a bowl, whisk until combined, then stir in about 400 g of the grated cheese and season with salt and pepper.
  6. Scatter bacon and chorizo evenly in the skillet. Pour the egg and cheese mixture over them and gently stir to distribute.
  7. Cook on the stovetop over medium-low until the edges begin to set but the center is still loose. Sprinkle remaining grated cheese on top.
  8. Transfer the skillet to the oven and bake 8–12 minutes until the frittata is puffed and set in the center.
  9. Let rest a few minutes, then slice and serve.

FAQs

Can I make the frittata ahead and reheat it? Yes — cool 5 minutes so it firms, then slice; it holds shape better warm or at room temperature.
What cheese works best in this frittata? Use a mix of melty cheeses (cheddar, mozzarella, Monterey Jack) and grate yourself for best melt.
How do I know when the frittata is fully cooked? Yes — bake a little longer (2–4 minutes) if your skillet is large or eggs seem underdone; it should be set but still slightly springy.