Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

SIGN UP FOR 10% OFF ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Cheesy Bacon And Hash Brown Frittata

by Giada De Laurentiis
★★★★★
★★★★★
(2 reviews)
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4
Beginner
Photo Credit: Elizabeth Newman

Cheesy Bacon And Hash Brown Frittata

You must be signed in to print this content
All of the best breakfast things, in a one-pan frittata! Mozzarella, sharp cheddar, hash browns, onions, bacon, kale... what more could you want in this all-in-one dish? It's perfect to make for weekend brunch or for company, because you can make something substantial and tasty without using up all the burners!

Cheesy Bacon and Hash Brown Frittata
star

Cheesy Bacon and Hash Brown Frittata

Category

Breakfast

Servings

4

Prep Time

10 minutes

Cook Time

30 minutes

Calories

789

Author:

Giada De Laurentiis

Image of Cheesy Bacon and Hash Brown Frittata

Ingredients

  • 8 ounces bacon (diced)
  • 1/2 red onion (diced)
  • 2 cups frozen hash browns (thawed)
  • 1 3/4 teaspoon kosher salt (divided)
  • 1 bunch Tuscan kale (chopped)
  • 10 large eggs (at room temperature)
  • 1/2 cup heavy cream or whole milk (at room temperature)
  • 4 ounces sharp white cheddar cheese (grated, about 1 1/2 cups loosely packed)
  • 4 ounces mozzarella cheese (grated, about 1 cup)

Instructions

  1. Preheat the broiler to high and position a rack in the top third of the oven.
  2. Add the bacon to a 12 inch nonstick oven proof skillet and place over medium heat. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. Add the red onion to the pan along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the pan. Cook undisturbed for 3 minutes or until the potatoes are beginning to brown and get crispy. Using a rubber spatula, stir the potato mixture. Re-spread the mixture evenly on the bottom of the pan and cook undisturbed for another 2 minutes to brown a bit more. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
  3. Meanwhile in a medium bowl whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt. Add the grated cheddar and mozzarella cheese. Add the egg mixture to the pan and stir to combine. Cook, stirring occasionally with a rubber spatula until the mixture looks like loose scrambled eggs, about 2 minutes. Cook for 1 minute longer undisturbed to set the bottom. Place the pan under the broiler for about 3 to 4 minutes or until the top is golden brown and the eggs are set. Allow to cool for 5 minutes before slicing into wedges and serving.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
789
Amount/Serving % Daily Value
Carbs
23 grams
Protein
37 grams
Fat
60 grams
Saturated Fat
28 grams
Cholesterol
540 milligrams
Sodium
1939 milligrams
Fiber
2 grams
Sugar
1 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
gluten free
nut free

2 reviews & comments

  • Author's avatar image
    Lizzy Newman - Jun 09

    SOOO good. I mean you can't go wrong with these ingredients. It was really delicious on day 2 as well!

  • Author's avatar image
    Lindsey Johanson - Jun 09

    Made this for my kids & they loved it! A full meal for bfast in one dish!

Please sign in or create an account to review or comment on recipes.