Frittata egg casserole is a cross between an omelette and crustless quiche, it takes less time to bake, and uses breakfast staples all in one dish! This cheesy tomato egg casserole is bursting with smoky bacon and lots of fresh garlic, its perfect for brunch or you can top it over a slice bread for a protein sandwich!

frittata breakfast casserole

This post may contain affiliate links. Read our full disclosure.

This breakfast casserole recipe is a good variation to a traditional American Hashbrown Breakfast Casserole! It’s something different and is a twist of Italian and Turkish flavors from the garlic and tomatoes.

I first tried this egg casserole at our Moldavian friends house when their daughter had whipped this up to serve us breakfast. It tasted so good with the pop of garlic, smoky bacon, and fresh tomatoes, definitely made the eggs stand out in a flavourful way. I later asked for the recipe and they gladly shared, so it was only fitting to share it here too!

baked frittata casserole

I like that you don’t have to scramble or fry the eggs for this casserole, the only frying done is the bacon, chicken, and garlic to make it aromatic. Then all of the ingredients (meat, cheese, and tomatoes) go into a cast-iron Baking Pan and your casserole sets in the oven. Super easy!

Leftover reheat well and it tastes even better the next day, I can eat this egg dish cold, it’s that flavourful!

Ingredients Needed:

  • Ripe off-the-vine tomatoes: I like to slice them into triangles and circles for a pretty presentation.
  • Lots of fresh garlic
  • Eggs
  • Whole Milk or cream
  • Shredded Cheese- like Monterey Jack cheese or any other good melting cheese.
  • Thick sliced bacon 
  • Rotisserie chicken- if you don’t have any chicken ready you can use lunch meat or more bacon.
  • Salt and Pepper
  • Fresh dill for garnish

How To Make Frittata Breakfast Casserole:

All you need is a frying pan for the meat and garlic and a 15x10 baking dish to make this easy egg recipe!

  1. Prep: all the ingredients, chop the bacon and crush the garlic.
  2. Cook the Meat: Heat a skillet over medium heat and fry the bacon pieces for 5 minutes, once you see bacon drippings in the skillet add the chicken and sauté for 2 more minutes.
  3. Whisk the Eggs: Meanwhile, beat the eggs with milk, salt and pepper using a wire whisk. Set aside.
  4. Transfer the bacon mixture to a 15×10 baking dish and reserve 1 tablespoon of drippings in the pan.
  5. Assemble: To the drippings add the garlic and sauté until fragrant (1 minute). Add garlic to the egg mixture and pour everything over the bacon and chicken.
  6. Bake: Sprinkle with shredded cheese and tomatoes. Add more black pepper to taste and bake in a preheated 375°F for 20-25 minutes or until eggs are set.
  7. Garnish with fresh dill before serving and enjoy!

Note: if you are using a smaller baking dish, like a 9×13 you will need to bake longer. Frittata casserole is done when the eggs are set and no longer runny.

What To Serve with Frittata Breakfast Casserole:

This cheese and tomato egg bake makes a hearty brunch recipe and weekend breakfast casserole. However, there are many little sides you can add to your table to make this meal a little extra special.

  • Serve with crusty Artisan bread or a bowl of fruit.
  • Place some crumbled feta cheese into a bowl so everyone can sprinkle some on top.
  • Arrange colourful olives into a small dish to set a Turkish theme.
  • Serve with hot English breakfast tea or a cup of coffee.
  • Sriracha or hot sauce are always nice to have on hand for those that like some heat.

Can I make-Ahead?

Baked frittata squares are convenient in that you can make ahead, cut into individual squares, and reheat in the microwave for an easy grab-and-go breakfast. If you are wanting to bake this fresh out of the oven for guests, simply prep all the ingredients the night before and layer over a baking dish like a strata, keep refrigerated. Bake in the morning just before serving.

close-up on frittata casserole


  1. Cool Frittata before cutting into squares.
  2. Omit 1/2 cup of milk and replace with sour cream for a moist middle.
  3. Use halved cherry tomatoes if that’s what you have.
  4. This Frittata casserole is super versatile, add spinach greens, lightly steamed broccoli, or any leftover produce that you may have sitting in your fridge.
  5. You could add 5 ounces of parmesan or feta cheese for the shredded cheese.


Frittata Breakfast Casserole

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 servings
Frittata egg casserole is a cross between an omelette and crustless quiche, it takes less time to bake, and uses breakfast staples all in one dish! This cheesy tomato egg casserole is bursting with smoky bacon and lots of fresh garlic, its perfect for brunch or you can top it over a slice bread for a protein sandwich!



  • 12 eggs
  • 1 cup whole milk
  • 2 cups shredded cheese (Monterey Jack)
  • 7 slices thick sliced bacon
  • 8 oz rotisserie chicken (or any lunch meat)
  • 6-7 cloves garlic (crushed)
  • 2 tomatoes
  • 1/2 tsp each of salt and black pepper



  • beaten eggs for frittata breakfast casserole
    Preheat the oven to 375°F. Whisk together the eggs and milk, then add the salt and pepper. Set aside.
  • Fry the bacon over med-high heat for 5 minutes, then add the chicken and sauté for 2 more minutes.
  • assembling frittata bake
    Transfer the bacon mixture to a 15x10 baking dish, reserving 1 Tablespoon of the bacon drippings. Spread the mixture out.
  • cooking garlic for frittata breakfast casserole
    To the bacon drippings add the garlic and cook for 1 minute until fragrant over low heat. Then whisk it into the egg mixture.
  • layered frittata breakfast casserole in the baking dish
    Pour the egg mixture over the assembled meat in the baking dish. Spinkle with cheese and top with tomatoes. Add some more ground black pepper if desired.
  • baked frittata casserole
    Bake in a preheated oven for 20-25 minutes or until the eggs are set and puffy.


  • If using a smaller baking dish then you may need to bake this longer. The eggs are done when they are no longer runny and puffy. 
  • Use leftover lunch meat, grilled chicken strips, or more bacon for the rostisserie chicken if you don't have any. 

Nutrition per serving

Serving: 1servingCalories: 226kcalCarbohydrates: 3gProtein: 17gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 207mgSodium: 436mgPotassium: 188mgFiber: 0.3gSugar: 2gVitamin A: 573IUVitamin C: 3mgCalcium: 150mgIron: 1mg

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!


Leave a comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

As Seen On

  • Mashed
  • Yummly
  • Parade
  • BuzzFeed
Alyona’s Cooking