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Spinach and Bacon Frittata: Simple Oven-Baked Breakfast

Prep 10 min Cook 20 min Difficulty 2/5

A quick, oven-baked spinach and bacon frittata you can make in one pan for a satisfying breakfast or brunch.

Why this recipe works

This spinach and bacon frittata combines wilted greens, crisp bacon, and eggs into a simple, one-pan dish. It suits weekend brunches, quick weekday breakfasts, or anyone wanting a satisfying, protein-packed meal.

Search intent: Find an easy bacon and spinach frittata recipe
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Key takeaways

One-pan prep saves cleanup time.
Protein-rich breakfast to start the day.
Bakes quickly without fuss.

Recipe guide

This spinach and bacon frittata combines wilted greens, crisp bacon, and eggs into a simple, one-pan dish. It suits weekend brunches, quick weekday breakfasts, or anyone wanting a satisfying, protein-packed meal.

One-pan breakfast that’s ready in minutes.

  • One-pan prep saves cleanup time.
  • Protein-rich breakfast to start the day.
  • Bakes quickly without fuss.

1. Prep and cook bacon

Cook bacon until crisp in an ovenproof skillet, reserve 1 tablespoon fat, crumble bacon, and set aside.

2. Wilt spinach and mix eggs

Sauté spinach in the reserved fat until wilted. Whisk eggs, milk, salt, and pepper until combined.

3. Bake and serve

Layer spinach, bacon, and egg mixture in the skillet. Cook briefly on the stove, then bake at 375°F (190°C) for 10–12 minutes until set and lightly golden; rest before slicing.

Ingredients

  • 6 slices streaky bacon
  • 2 cups packed spinach
  • 4 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in an ovenproof skillet over medium heat.
  3. Add bacon slices and cook until crisp, turning occasionally.
  4. Transfer cooked bacon to a paper towel-lined plate and crumble when cool.
  5. Leave about 1 tablespoon bacon fat in the skillet, discard excess.
  6. Add spinach to the skillet and sauté until wilted, about 1–2 minutes.
  7. In a bowl, whisk together eggs, milk, salt, and black pepper until combined.
  8. Spread wilted spinach evenly in the skillet and sprinkle crumbled bacon over it.
  9. Pour egg mixture into the skillet, shaking gently to distribute ingredients.
  10. Cook on the stovetop for 2–3 minutes until edges begin to set.
  11. Transfer skillet to the preheated oven and bake until eggs are set and lightly golden on top, 10–12 minutes.
  12. Remove frittata from oven and let rest for 3–5 minutes before slicing and serving.

FAQs

Can I substitute turkey bacon for regular bacon? Yes, use the same amount and follow the same steps.
Can I make this ahead and rewarm? Yes. Refrigerate sliced frittata, rewarm in a skillet or microwave until hot.
What if I don’t have an ovenproof skillet? Use a regular skillet and finish under a broiler for 2–4 minutes to set the top.