Breakfast & Brunch
Cheese, Bacon & Potato Frittata
Prep Time: 5 min | Cook Time: 20 min | Servings: 4 | Calories: 554
0 Reviews
Prep Time
5 min
Cook Time
20 min
Servings
4
Calories
554
Create a memorable breakfast with our cheddar bacon potato frittata. Simply mix eggs, potatoes, taco cheese and bacon for this meal.
Ingredients
- 4 slices bacon, diced
- 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions, thawed
- 6 eggs
- 1/4 cup milk
- 1/2 tsp. salt
- 1-3/4 cups (7 oz.) Sargento® Shredded Sharp Cheddar Cheese
Directions
- Cook bacon in a 10-inch nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings. Add potatoes to skillet; cook 2 minutes, stirring occasionally. Preheat broiler.
- Beat eggs in a medium bowl. Stir in milk, salt and 1 cup of cheese. Add egg mixture to skillet; stir to combine. Cover; simmer until eggs are set on the bottom, 6 to 8 minutes. (Center will be wet.)
- Uncover; top with reserved bacon and remaining cheese. If skillet is not ovenproof, wrap handle in foil. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Cut into 4 wedges.
