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4.5 from 27 votes

Bacon & Mushroom Frittata

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Serving 1of 4 Calories 290kcal (15%) Carbohydrates 3g (1%) Protein 21g (42%) Fat 21g (32%)

Nutrition Facts

Serving: 1frittata

Amount Per Serving

Calories 290

% Daily Value*

Serving 1of 4
Calories 290kcal 15%
Carbohydrates 3g 1%
Protein 21g 42%
Fat 21g 32%

* Percent Daily Values are based on a 2,000 calorie diet.