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Spinach and Bacon Frittata: Easy Oven-Baked Brunch

Prep 10 min Cook 20 min Difficulty 2/5

Easy spinach and bacon frittata: one-pan, oven-baked, ready in under 30 minutes.

Why this recipe works

This spinach and bacon frittata is a quick, one-pan breakfast or light brunch option. It suits busy mornings, weekend brunchers, or anyone needing a protein-packed, easy-to-make dish.

Search intent: Looking for an easy bacon and spinach frittata recipe
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  • protein rich breakfast
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Key takeaways

One-pan preparation reduces cleanup.
High-protein, balanced breakfast option.
Bake finish yields a light, set top with minimal fuss.

Recipe guide

This spinach and bacon frittata is a quick, one-pan breakfast or light brunch option. It suits busy mornings, weekend brunchers, or anyone needing a protein-packed, easy-to-make dish.

A simple, flavorful frittata you can make in one pan.

  • One-pan preparation reduces cleanup.
  • High-protein, balanced breakfast option.
  • Bake finish yields a light, set top with minimal fuss.

Ingredients overview

What you’ll need: bacon, spinach, eggs, milk, salt, pepper, and olive oil. The recipe uses 6 slices of bacon, 2 cups spinach, 4 eggs, 1/4 cup milk, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil.

Step-by-step method

Cook bacon until crisp, crumble. Sauté spinach in the remaining fat. Whisk eggs with milk, salt, and pepper. Layer spinach and bacon in the skillet, pour in egg mixture, then cook briefly on the stove. Finish in a 375°F oven for 10–12 minutes until set.

Serving and tips

Rest 3–5 minutes before slicing. Slice into wedges and serve. Substitute: turkey bacon for a lighter version or add shredded cheese for extra richness.

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 make this ahead? Yes. Reheat slices gently in a skillet or microwave.
Can I use whole milk instead of 1/4 cup? Yes, but the texture will be slightly richer with the added fat.
How many servings does this yield? About 4 portions, depending on portion size.