Traveling this past month has put a real stint in my blog posting. However, I’m back and ready to post some epic recipes I’ve made for family and friends along my trips. As a farewell to April, I’ve decided to share my Potato, Bacon, and Egg Frittata which I made for Easter Sunday to share with family. It was quite a hit and it struck a balance between a heavy and light breakfast. Oh and it was of course a success with my nephew.
Instead of a breakfast sausage, I grilled up some polish sausages with a side of spicy mustard to go along with this dish.
**The key to this dish is to cook the potatoes before hand on a stove top to crisp them up a little before putting them into the main dish. Then again, I prefer my breakfast potatoes crispy on the outside and soft on the inside. Mm MM mmm….
- 9-10 eggs
- 6-8 stripes of bacon
- 1 cup of shredded white cheddar cheese
- 1/4 cup parsley
- 5 small red potatoes, sliced and then halved (salt and peppered)
- 1 chopped bell pepper
- 1/2 cup of chopped green spring onions
- 1 TBSP olive oil
- 1 TBSP butter
- 1/2 cup of milk
- 1/2 cup of heavy cream (if you want to keep it on the lighter side, use just a cup of milk. Though, eggs are fluffier with heavy cream)
- salt and pepper to taste
- 1 deep baking dish (like a lasagna pan)
- 1 large sauce pan or skillet
- 1 large mixing bowl
Preheat oven to 400 degrees
- Cook 6-8 strips of bacon. Once cooled, dice up the bacon.
- Heat olive oil & butter in a clean skillet / sauce pan on the stove- on low to medium heat (NOT HIGH). Once melted and bubbly, add potatoes and salt & pepper to taste. Consistently stir potatoes for 5 minutes and then add peppers & green onions. Cook potatoes until fork tender. Transfer potatoes, peppers, and onions into the baking pan – make an even layer of potatoes to coat the entire bottom of the baking pan. Sprinkle the cooked, diced up bacon, on top of the potatoes.
- In a large mixing bowl, whisk up eggs, cream, milk, parsley, cheese. Pour the egg mixture over the potatoes/bacon. (pre cooked)
- Cook for 30-35 minutes or until cheese is melted and bubbling and you can see a nice egg&potato crust on the edges of the pan.