Bacon and Mushroom Frittata. Bacon Mushroom Spinach Frittata - So quick, so easy and so perfect as a quick weeknight dinner or fancy brunch - and you can I can't remember the last time I made a frittata. I'm not sure why because frittatas are the best thing since sliced bread. It's like a fancy omelette, except way easier.
Frittata is great for a quick brunch.
This dish with bacon, mushroom and chives is filled with protein for the perfect start to your day.
Toast the bread and arrange on serving plates.
You can cook Bacon and Mushroom Frittata using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Bacon and Mushroom Frittata
- You need 8 slices of bacon cut into quarters.
- It's 8 oz of mushrooms sliced.
- You need 1/2 of medium onion diced.
- Prepare 8 of eggs.
- Prepare 1 cup of milk.
- Prepare 1/2 cup of shredded cheddar.
- You need 1/2 cup of shredded Pepper Jack.
- Prepare to taste of Salt and pepper.
Cut the frittata into wedges and serve on the toasted sourdough. Learn how to make Mushroom and Bacon Frittata. What a delicious beauty this bacon mushroom frittata is! Onions and mushrooms are caramelized in bacon fat, then mixed with eggs, bacon, thyme and cheese!
Bacon and Mushroom Frittata instructions
- Preheat the oven to 400 Degrees (F).
- In a 10 inch cast iron skillet, fry the bacon. Do NOT drain the grease.
- When the bacon is nearly done add the mushrooms and the onions and cook until the onions are translucent.
- Combine eggs, milk, salt, pepper, and shredded cheddar and pour into the bacon, mushroom and onions in the skillet..
- Place skillet uncovered into a 400 degree (F) oven and bake for 15 minutes or until the eggs have set. A toothpick placed in the center will come out clean..
- Remove from oven, sprinkle Pepper Jack over the top and bake for another 3 minutes or until the cheese on top has melted..
- Remove from the oven and cut into wedges for serving..
- Can be refrigerated and served cold..
Really this recipe should be titled; Glorious Caramelized Onion and Mushroom with Bacon, Thyme and Gruyere Cheese Frittata. A couple of days before this frittata, I made an asparagus & bacon frittata which was wuuuunderbar (Garrett liked the asparagus one better than the mushroom), but my pictures turned out purty lame. These muffin-sized frittatas are hearty and satisfying, ideal to make ahead for grab-and-go breakfasts as well as more leisurely weekend meals. They have a layer of hash browns as the base, followed by a fluffy, herbed egg layer filled with bacon and mushrooms that's then topped with tangy goat cheese. This spinach mushroom frittata is perfect for summer because it's loaded with in-season produce!