Bacon & Mushroom Frittata

Name: Bacon & Mushroom Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 frittata
Ingredients: 4 strips thick cut bacon; 6 mushrooms; 6 eggs; 1 cup shredded jack cheese

User Reviews

4.5

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
1 frittata
Calories
290 kcal
Course
Breakfast
Cuisine
American

Bacon & Mushroom Frittata

Tyler Espinosa

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Bacon & Mushroom Frittata is a easy, healthy paleo, keto breakfast recipe

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Ingredients

Servings

4 strips thick cut bacon thinly chopped
6 mushrooms sliced, baby portabella
6 eggs lightly beaten
1 cup shredded jack cheese

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Instructions

Preheat the oven to 375 degrees.
Heat a cast iron skillet to medium (or medium-high) heat and add the chopped bacon. Allow bacon to cook until browned and crispy, about 3 to 5 minutes.
Add the sliced mushrooms and sauté until mushrooms are softened and browned, about 5 minutes. In a bowl, lightly beat or whisk the eggs and mix in the shredded cheese.
Pour the egg/cheese mixture into the cast iron skillet. Place the cast iron skillet into the oven and bake 12 – 15 minutes until egg is cooked all the way through but still moist.

Notes

*Applewood smoked bacon has a lot of flavor. If you use regular bacon, I’d suggest adding spices (such as paprika, onion powder, salt and pepper) and fresh garlic to the frittata.