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Skillet Beef, Bacon & Spinach Frittata: Easy Oven-Baked Breakfast

Prep 15 min Cook 20 min Difficulty 2/5

A hearty beef, bacon, and spinach frittata baked in a skillet for easy, high-protein meals.

Why this recipe works

A hearty skillet frittata combining ground beef, bacon, spinach, and eggs. It’s a practical choice for weekend brunch or meal-prep breakfasts, serving 4–6 people with leftovers.

Search intent: How to make a beef bacon spinach frittata in one pan
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Key takeaways

Simple one-pan finish in the oven
High-protein, budget-friendly breakfast
Serve in slices for quick meals

Recipe guide

A hearty skillet frittata combining ground beef, bacon, spinach, and eggs. It’s a practical choice for weekend brunch or meal-prep breakfasts, serving 4–6 people with leftovers.

A reliable, high-protein skillet frittata you can bake and slice.

  • Simple one-pan finish in the oven
  • High-protein, budget-friendly breakfast
  • Serve in slices for quick meals

1) Cook filling

Heat olive oil in a 10–12 inch ovenproof skillet over medium heat. Cook bacon until crisp, then push to the side. Add ground beef, breaking it up, and cook until browned. Season with salt and pepper. Add spinach in batches until wilted and liquid evaporates.

2) Add egg mixture and set edges

Whisk eggs with milk until smooth. Spread the meat-spinach mixture evenly in the skillet. Pour the egg mixture over the filling and gently level. Cook on the stovetop 2–3 minutes until edges set.

3) Bake and serve

Transfer to preheated oven at 180°C (350°F) and bake 10–12 minutes until fully set and lightly golden. Rest 5 minutes before slicing.

Ingredients

  • 400 g minced/ground beef
  • 150 g streaky bacon (roughly chopped)
  • 150 g spinach (washed)
  • 1 egg
  • 100 ml milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Heat olive oil in an ovenproof skillet over medium heat.
  3. Add bacon and cook until crisp, stirring occasionally.
  4. Push bacon to the side and add minced beef, breaking it up and cooking until browned and no pink remains.
  5. Season beef and bacon with salt and pepper and stir to combine.
  6. Add spinach in batches, stirring until wilted and any excess liquid evaporates.
  7. In a bowl, whisk together egg and milk until smooth.
  8. Spread meat and spinach mixture evenly in the skillet.
  9. Pour egg mixture over the filling and gently shake skillet to level.
  10. Cook on the stovetop 2–3 minutes until edges begin to set.
  11. Transfer skillet to the oven and bake 10–12 minutes until the frittata is fully set and slightly golden.
  12. Remove from oven and let rest 5 minutes before slicing and serving.

FAQs

Can I scale the recipe down? Yes. You can halve or quarter the ingredients to fit a smaller pan or fewer servings.
Can I modify the ingredients for dietary needs? Yes. If you’re avoiding bacon, swap with mushrooms or turkey bacon for a lighter version.
How do I know when it’s done? Bake until the center is set and a toothpick comes out clean; avoid overbaking to prevent a dry texture.