Frittata with Potatoes & Bacon – Perfect Breakfast for Guests Idea

Kickstart your morning with a dish that feels fancy but comes together with zero fuss. This Frittata With Potatoes and crispy bacon is the kind of breakfast that makes everyone wander into the kitchen asking, “What smells that good?” Trust me—this one hits all the cozy, country-kitchen notes while still being elegant enough for those big Breakfast For Guests Ideas moments.

Inspired by the classic Ina Garten Frittata Recipe from her “Back to Basics” cookbook, this dish is basically a Country French Omelet… but heartier, homier, and—IMO—way more irresistible. You start by cooking Yukon Gold potatoes until they’re golden and tender. Then comes the bacon, sizzling until perfectly browned. FYI, if there’s one scent that instantly summons my husband, it’s onions and bacon on the stove. I swear he circles the kitchen like a shark that just smelled dinner.

Once the potatoes and bacon work their magic, everything gets smothered in fluffy eggs and baked until the top is set and lightly puffed. Fresh chives add a pop of color and flavor that makes the whole skillet look brunch-ready. Honestly, this dish is the crossover star of Bacon Frittata Recipes, Breakfast Frittata Recipes Baked, and even Breakfast Strata Recipes—all without any complicated steps.

And if you’re usually a Quiche Breakfast fan? This frittata gives you that same creamy, custardy vibe without the crust drama. It’s also a great alternative when you want something savory but not as sweet or fruity as an Apple Frittata.

Bold claim coming: this might become your new go-to brunch hero. My husband calls it his “don’t mess with perfection” breakfast, and honestly… he’s not wrong. Ready to make a dish that tastes like weekend comfort with weeknight effort? Let’s get cooking.

Frittata with Potatoes & Bacon – Perfect Breakfast for Guests Idea

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Course: Breakfast, Brunch

Cuisine: French

Keyword: Country French Omelet

Servings: 2

Author: Alma

This dish is a straightforward, no-frills breakfast or brunch favorite—more frittata than classic omelet, but every bit as satisfying. Yukon Gold potatoes turn golden and tender, the bacon cooks until beautifully browned, and the whole skillet finishes in the oven until the eggs are perfectly set. A sprinkle of chives on top brings everything to life. It’s the recipe my husband asks for again and again, and I have a feeling it might become a favorite in your home, too.

Ingredients:

• 1 tablespoon olive oil
• 3 slices thick-cut bacon, chopped into 1-inch pieces
• 1 cup Yukon Gold potatoes, diced into 1-inch cubes (skins on)
• Kosher salt and freshly ground black pepper, to taste
• 5 extra-large eggs
• 3 tablespoons milk
• 1 tablespoon unsalted butter
• 1 tablespoon fresh chives, finely chopped

Instructions:

1. Set your oven to 350°F so it’s ready when you are.
2. Warm the olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add the bacon and cook for 3–5 minutes, stirring now and then, until it turns a deep brown without becoming crispy. Transfer the bacon to a plate using a slotted spoon.
4. Toss the diced potatoes into the same pan, seasoning with salt and pepper. Cook over medium-low heat for 8–10 minutes, stirring occasionally, until soft and evenly browned. Move the potatoes to the plate with the bacon.
5. In a separate bowl, whisk together the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper.
6. Pour any excess fat out of the skillet and discard. Add the butter, reduce the heat to low, and once melted, add the egg mixture.
7. Scatter the cooked bacon, potatoes, and fresh chives evenly over the eggs. Transfer the skillet to the oven and bake for about 8 minutes, or just until the eggs are fully set.
8. Slide the omelet onto a plate, cut it into two portions, and serve immediately while warm and fluffy.

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