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Egg recipes, especially casseroles, are the easiest way to feed crowds. They’re a must on busy mornings at the farm. That is why we rely on this Amish Breakfast Casserole and this Cottage Cheese Egg Bake.
What Is a Frittata?
I quickly fell in love with this flat omelet because it’s way easier to make than separate omelets, especially when you need to make four or more at once.
We first tried this baked frittata recipe at our Moldavian friends’ house when their daughter made it for breakfast. The garlic, smoky bacon, and juicy tomatoes gave it so much flavor—it reminded me of a fancy dish from Italy.
This egg frittata recipe is also versatile as you mix different veggies, meats, and cheeses into the eggs. It doesn’t take long to bake and is a terrific way to use up the abundance of tomatoes from the garden.
Watch How to Make Perfect Egg Frittata:
Frittata Ingredients:
- Fresh Tomatoes: sliced or cut into triangles.
- Garlic- adds a pungent flavor and will make your whole house smell so aromatic!
- Eggs- are beaten with whole milk to make them fluffier.
- Cheese- like cheddar cheese or Monterey Jack cheese.
- Meat—Bacon and rotisserie chicken add extra protein and make this filling. You can use any leftover meat, including deli meat.
- Seasoning- salt and pepper are all you need to make a flavorful frittata.
- Fresh Dill gives an earthy, pickle-y flavor; add it for garnish.
How To Make a Frittata Casserole:
You will need a cast-iron pan to fry the bacon, chicken, and garlic. I then transfer everything to this cast-iron 15x10 baking dish and bake.
- Preheat the oven to 375°F (190°C).
- To prepare the Frittata, Sauté the bacon and chicken for 7-8 minutes and transfer them to a cast-iron baking pan. Reserve some bacon drippings in the same sauté pan and sweat the garlic.
- Whisk the eggs, milk, and seasonings in a medium mixing bowl. Add the sweated garlic and mix well.
- Pour the egg mixture over the meat and top with cheese and sliced tomatoes.
- Bake for 20-25 minutes or until the frittata is set in the center and puffy. If the center is too wobbly, it needs more time to bake.
- Cool frittata for 5 minutes, then slice and serve.
What To Serve with Frittata Breakfast Casserole:
Frittatas are very filling for breakfast, dinner, or brunch. However, there are creative ways to serve them to make it extra special.
- Serve with crusty Artisan bread or a bowl of fruit.
- Place crumbled feta cheese into a bowl so everyone can sprinkle some on top.
- Arrange colorful 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 is always nice to have on hand for those who like spicy sauce.
Breakfast Meal Prep:
Fritatta recipes are great for meal prep, lunches, or on-the-go breakfasts. Slice them into squares and wrap each individually to grab and go on busy mornings. They reheat well in the microwave or steam in the oven in a small baking dish with a splash of water until revived. They also make great sandwiches; place each frittata square into English muffins.
To Freeze Frittatas, cut them into squares and place them into English muffins. Wrap each sandwich with foil and freeze for up to 3 months. Thaw before reheating. Bake in a preheated 350°F oven, place the wrapped sandwiches directly over the rack, and heat until warmed (about 20-30 minutes).
Egg Frittata Variations:
This baked frittata recipe can be made in many different tasty ways!
- Herb Frittata- add 1 Tbsp of freshly chopped parsley, minced chives, or dill to the egg mixture for earthy flavor.
- Ham and Cheese Frittata- chop leftover deli meat and add chopped cheese for a gooey texture.
- Veggie Frittata- clean out the fridge and use any vegetables you have. Popular mix-ins include sauteed spinach, mushrooms, asparagus, and zucchini.
- Meat Lovers: use browned breakfast sausage and pile it over bacon and chicken.
- Potato and Onion: add 1.5 cups of cubed hash browns and 1/2 cup of chopped onions to the egg mixture.
Q&A
Frittata vs Quiche?
A frittata is a flat omelet popular in Mediterranean and Italian cuisine. A quiche is more of a custard cooked in a tart shell (pie crust). Both are similar in that they can use many different fillings, such as vegetables, different cheeses, and sausage or ham.
How Long To Cook Frittata In Oven at 350°F?
You should bake a frittata at an oven temperature of 350°F-400°F (175-200°C). Bake a frittata for 20-30 minutes until the eggs are puffy and set. Look for golden brown edges; this can take longer if more eggs are used and the pan size is bigger.
Tips:
- Cool the Frittata before cutting it into squares.
- Omit 1/2 cup of milk and replace with sour cream for moist eggs.
- Use halved cherry tomatoes if that’s what you have.
- This Frittata casserole is super versatile, add frozen and drained spinach, lightly steamed broccoli, or any leftover veggies you may have sitting in your fridge.
- You could add 5 ounces of parmesan or feta cheese for the shredded cheese.
More Egg Recipes To Make:
Here are our favorite egg recipes in casseroles and more!
Have you made this baked frittata recipe? Leave a comment down below to share all about it!
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Egg Frittata Casserole
Equipment
- 1 10-inch frying pan
Ingredients
Ingredients:
- 12 eggs
- 1 cup whole milk
- 2 cups grated cheddar cheese , (or Monterey Jack)
- 7 slices thick sliced bacon
- 8 oz rotisserie chicken , (or any lunch meat)
- 6-7 cloves garlic , (crushed)
- 2 fresh tomatoes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
Directions:
- Preheat the oven to 375°F (190°C). To prepare the Frittata, Sauté the bacon and chicken for 7-8 minutes and transfer them to a cast-iron baking pan.
- Reserve one tablespoon of bacon drippings in the same sauté pan and sweat the garlic.
- Meanwhile, whisk the eggs, milk, salt, and pepper in a medium mixing bowl. Add the sweated garlic and mix well.
- Pour the egg mixture over the meat and top with cheese and sliced tomatoes.
- Bake for 20-25 minutes or until the frittata is set in the center and puffy. If the center is too wobbly, it needs more time to bake. Cool for 5 minutes, then slice and serve.
Nutrition (per serving)
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