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A Southwest Bacon Frittata, on the table in less than 30 minutes! So quick and easy as a weeknight dinner or fancy brunch! And it can be made ahead of time!!

Southwest Bacon Frittata Recipe

A Southwest Bacon Frittata, on the table in less than 30 minutes! So quick and easy as a weeknight dinner or fancy brunch! And it can be made ahead of time!!

Southwest Bacon Frittata

A Frittata is like a fancy omelette, but instead of being folded over, it is left open-faced. I actually like this better because you can see exactly what is in it! I remember the first time I made a Frittata…total FAIL! Let’s just say that forgetting to cure the cast iron skillet was a huge rookie mistake.

A Southwest Bacon Frittata, on the table in less than 30 minutes! So quick and easy as a weeknight dinner or fancy brunch! And it can be made ahead of time!!

Cooking the bacon  first really helped because it provided the grease for the pan. No forgetting this time! To make the vegetables and chilies taste incredible, they are cooked in the bacon grease before the eggs are added. This dish is a little bit spicy, but it is not hot. The canned chilies have just a little heat so just about anyone will enjoy this frittata.

A Southwest Bacon Frittata, on the table in less than 30 minutes! So quick and easy as a weeknight dinner or fancy brunch! And it can be made ahead of time!!

This is the easiest dish ever to serve for brunch or even dinner. A delicious bacon and egg dish that does not require stirring or even flipping. The oven does all of the work for you! You will not believe how easy this dish is to get to the table, and it looks so elegant served right in the skillet!

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Southwestern Bacon Frittata

Southwest Bacon Frittata

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

A Southwest Bacon Frittata, on the table in less than 30 minutes! So quick and easy as a weeknight dinner or fancy brunch! And it can be made ahead of time!!


Scale

Ingredients

  • 4 slices thick cut bacon, diced
  • 8 large eggs
  • 1/3 cup milk
  • 1 yellow bell pepper, diced – reserve 1 TBSP for garnish
  • 1 green bell pepper, diced – reserve 1 TBSP for garnish
  • 1 (4 ounce) can green chilies, drained
  • 1 TBSP minced onion flakes
  • 1 teaspoon ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Instructions

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together eggs, milk, cumin, and minced onion; season with salt and pepper, to taste. Set aside.
  3. Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate.
  4. Drain bacon fat from the skillet, leaving 1 TBSP in the bottom.
  5. Add diced peppers to the skillet, reserving 1/4 of each pepper. Saute over medium heat, stirring occasionally until tender and browned, about 3-4 minutes. Season with salt and pepper to taste.
  6. Stir in green chilies and continue to cook about 2-3 minutes.
  7. Stir in egg mixture and bacon, until well combined.
  8. Float the reserved peppers on top of the egg mixture. Cook, undisturbed, until edges are set, about 2 minutes.
  9. Place into the oven and bake until top is set and golden brown, about 14-15 minutes. Serve immediately.

Keywords: egg frittata, green peppers,bacon,breakfast

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