Cheddar,Bacon and Potato Frittata. This delicious Potato Frittata has sharp cheddar cheese, thinly sliced potato, and scallions for a flavorful savory breakfast dish. It can feed a crowd, and leftovers keep beautifully! Once you know how to make a frittata, you can make a thousand different frittatas, and its versatility is only one of its.
This frittata is made with new red potatoes, shredded cheddar and bacon bits.
Top with cheese, bacon and onions.
Whisk eggs and milk in medium bowl until blended.
You can have Cheddar,Bacon and Potato Frittata using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Cheddar,Bacon and Potato Frittata
- You need 1 lb of Red potatos cooked , cooled and sliced.
- Prepare 1/2 cup of kraft shredded triple cheddar cheese with a touch of philadelphia.
- Prepare 1/3 cup of real bacon bits.
- Prepare 3 of green onions sliced.
- You need 6 of eggs.
- It's 1/4 cup of milk.
- It's 1/3 cup of miracle whip dressing.
- You need 1/4 tsp of black pepper.
This one is made with new red potatoes, shredded cheddar and bacon bits. Create a memorable breakfast with our cheddar bacon potato frittata. Simply mix eggs, potatoes, taco cheese and bacon for this meal. Cook's Notes for Potato, Bacon and Cheddar Frittata.
Cheddar,Bacon and Potato Frittata instructions
- Heat oven to 350.
- Place sliced potatos in 9" pie plate. Sprayed with cooking spray. Top with cheese and onions and bacon..
- Whisk eggs and milk in medium bowl until blended. Add miracle whip, pepper. Mix well. Pour over potatoes..
- Bake 25 to 30 minutes or until set. Let stand 10 minutes. ( I put a little cheese on top )..
You can use any kind of cheese for this one, my only tip is to pick one that's really full-flavoured, or it will get lost with all the other flavours going on here - a good, aged cheddar, Fontina, Gruyere, Asiago would all be good choices. Potato Bacon Cheddar Frittata - This satisfying & tasty frittata is an ideal, easy brunch idea. This recipe uses potatoes; leftover cooked pasta works too. We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe.