I discovered this cracked black pepper white cheddar that is just amazing. I’ve been enjoying it on crackers, but I’ve been meaning to try in recipes.
Enter the custardy goodness of a frittata recipe. Enjoy my bacon and cheese frittata recipe, and also check out my tips on how to make a perfect frittata.
Bacon and Cheese Frittata
This bacon and cheese frittata recipe will make 6-8 portions, depending on how generously you cut your slices. It’s delicious warm or cold!
Ingredients for Bacon and Cheese Frittata
1/2 cup whole milk
6oz shredded cheese, 2 oz separated
1 cup crumbled bacon
salt and pepper
Directions for a Bacon and Cheese Frittata
1. Preheat oven to 350 and lightly grease bottom of 10″ pan.
2. Whisk together eggs and milk.
3. Season with salt and pepper.
4. Add shredded cheese of your choice.
5. Add bacon and combine well.
6. Pour into prepared pan and top with additional cheese.
7. Bake for about 20-30 minutes, checking at 20 and 25 minutes for doneness.
Bacon and Cheese Frittata
- 8 eggs
- 1/2 cup whole milk
- 6 oz shredded cheese
- 2 oz separated
- 1 cup crumbled bacon
- salt and pepper
- Preheat oven to 350 and lightly grease bottom of 10" pan.
- Whisk together eggs and milk.
- Season with salt and pepper.
- Add shredded cheese of your choice.
- Add bacon and combine well.
- Pour into prepared pan and top with additional cheese.
- Bake for about 20-30 minutes, checking at 20 and 25 minutes for doneness.
How to Make a Perfect Frittata
Frittatas are one of my go to meals when I’m out of ideas, especially when we’ve been eating a lot of leftovers. Frittatas are a great way to use leftovers, but they are also perfect for any meal. They are just as delicious, warm or cold and you can really get creative with the ingredients.
What kind of milk do you use in a frittata?
First things first. Don’t skimp on the full fat milk here. Only use 2% if you have to, and don’t even bother with watery skim milk. Ick. Don’t have whole milk on hand? Sour cream, yogurt, or crème fraîche are acceptable options to help you achieve that creamy, custardy effect.
How many eggs do you use in a frittata?
For every dozen eggs, you need about 1/2 cup of milk. It’s a balance. If you use too much dairy, and the eggs will a little wet. Don’t use enough and you won’t get that creamy goodness. Always season your eggs BEFORE you put them in the pan.
What do you put in a frittata?
Frittatas are a great way to use leftovers. A little bit of spinach, strips of bacon or crumbles of sausage. Whatever you choose, it’s important to fully cook most of your add-ins. Things like mushrooms and squash will make your frittata too wet. It’s also important to fully cook your onions and potatoes. Cooking these things also adds more flavor, and you can’t go wrong with that!
Choose the right cheese for your frittata.
There are just some cheeses that do not do well in a frittata. You want a cheese with a great melting quality to get that custardy ooze. Cheddar, gruyère, and fontina are all good choices in the melty goodness category. Hard cheeses like parmesean are great for that sprinkle on top. For a 12-egg frittata, you’ll want one cup of shredded cheese. If you want more cheesy gooness on top, add for ¼ to ½ cup more after you’ve poured your frittata mixture into the pan.
Use the right pan for a frittata.
I have a ceramic pie plate that I use when I make frittata, but most cooks swear by cast iron. The thing is, cast iron and glass top stoves don’t mix. That being said, cast iron retains heat well and will continue to cook your frittata after you remove it from the oven. This means two things. One is you need to pull your frittata from the oven right before it’s finished, and two, DON’T OVERCOOK YOUR FRITTATA!
Don’t overcook your frittata!
Your frittata should set like a custard, if you over bake a frittata, it just dries it out and it won’t be very yummy. Set your oven to 350 degrees, and bake for 20-30 minutes, depending on your pan size and thickness of the frittata. To prevent overbaking, check the frittata five minutes before it’s supposed to be done.