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Skillet Beef, Bacon & Spinach Frittata: Easy One-Pan Recipe

Prep 15 min Cook 20 min Difficulty 2/5

Hearty skillet frittata with beef, bacon, spinach, and eggs. One-pan method, oven-finished for easy slicing.

Why this recipe works

This skillet beef, bacon & spinach frittata is a hearty, protein-packed dish ideal for breakfast, brunch, or a quick dinner. It suits busy mornings, meal-prep fans, and anyone who wants a savory, no-fuss bake.

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

Packed with protein from beef, bacon, and eggs
One-pan method minimizes cleanup
Finishes in the oven for a set, sliceable frittata

Recipe guide

This skillet beef, bacon & spinach frittata is a hearty, protein-packed dish ideal for breakfast, brunch, or a quick dinner. It suits busy mornings, meal-prep fans, and anyone who wants a savory, no-fuss bake.

A practical, protein-packed frittata you can bake in one skillet

  • Packed with protein from beef, bacon, and eggs
  • One-pan method minimizes cleanup
  • Finishes in the oven for a set, sliceable frittata

Cook bacon and beef

Preheat oven to 180°C (350°F). In an ovenproof skillet, heat 1 tbsp olive oil over medium heat. Cook chopped bacon until crisp, then push to the side.

Brown beef and wilt spinach

Add minced beef to the skillet, breaking it up and cooking until browned. Season with salt and pepper, then stir in spinach in batches until wilted and liquid evaporates.

Bake and serve

Whisk together eggs and milk. Spread the meat-spinach mixture in the skillet, pour over the egg mixture, and shake to level. Cook 2–3 minutes on the stove, then bake 10–12 minutes until set. 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 this recipe down? Yes. You can halve the recipe and use a smaller skillet or bake in a 9-inch pan. Cooking times may be slightly shorter.
Can I modify the fillings? Yes. You can substitute diced cooked sausage or turkey for a leaner version, or use kale instead of spinach.
How long will leftovers keep? Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave.