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Photo Credit: Elizabeth Newman

Cheesy Bacon And Hash Brown Frittata

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

Cheesy Bacon and Hash Brown Frittata



Prep Time

10 minutes

Cook Time

30 minutes




Giada De Laurentiis

Image of Cheesy Bacon and Hash Brown Frittata


  • 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)


  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.



per serving
Amount/Serving % Daily Value
23 grams
37 grams
60 grams
Saturated Fat
28 grams
540 milligrams
1939 milligrams
2 grams
1 grams

2 reviews & comments

  • Author's avatar image
    Lizzy Newman

    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

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

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