This frittata makes for an excellent lazy weekend brunch, a great weekday breakfast meal prep, or anything in between!
Hashbrown & Bacon Frittata
This quick and simple breakfast staple is great for anything from lazy weekend brunches or fast weekday breakfast prep.
Ingredients
- 5 slices bacon, cut into lardons
- 1 small onion, sliced thin
- 3 cups shredded frozen hashbrowns, thawed
- 2 cups fresh spinach
- 6 oz white cheddar cheese, shredded
- 10 eggs
- 1/2 cup milk
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Pre-heat oven to 350 degrees.
- In a large cast iron skillet, cook the bacon on medium heat until crisp. Drain and set aside.
- Beat the eggs in a large bowl with the milk.
- Discard all but 2 tablespoons of bacon grease.
- Add the onions to the skillet and cook until soft and lightly golden
- Stir in the hash browns and cook for 3-5 minutes, or until lightly browned on edges.
- Add the spinach to the skillet and stir until wilted.
- Add the bacon back into the skillet and stir to combine with hash browns and onions.
- Sprinkle the cheese evenly around the skillet. Pour in the eggs gently.
- Bake for 30-35 minutes or until eggs are set.
