Sheet Pan Bacon & Cheddar Frittata

Chef’s Note

“This family-sized fritatta is jam-packed with all of your favorite breakfast ingredients, but that doesn’t mean you can’t eat it for any meal of the day!”








  • 10 ouncesbacon
  • 6 cups frozen grated hash brown potatoes, thawed
  • 13 cup finely grated parmesan cheese
  • 2 cups grated cheddar cheese, divided
  • 24 eggs
  • 13 cupmilk
  • 3 cups roughly chopped fresh spinach
  • 14 cup sliced scallion (to garnish)
  • cayenne pepper sauce, for topping (Frank’s)
  • kosher salt
  • ground black pepper
  • Directions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and place the bacon in an even layer on the baking sheet. Bake until crisp, turning once halfway through, about 20 minutes.
  • Remove the baking sheet from the oven and transfer the bacon to a towel-lined plate. When cool enough to handle, roughly chop the bacon and set aside. Reserve 1/2 cup bacon for garnish.
  • In a large bowl, toss to combine the hash brown potatoes, parmesan cheese, 1/3 cup grated cheddar cheese, salt and pepper.
  • Spread the hash browns in an even layer on the parchment paper with the bacon grease. Bake until the hash browns are lightly crisp, about 20 minutes.
  • In a large bowl, whisk to combine the eggs, milk, salt and pepper. Fold in the chopped bacon, 1 cup shredded cheddar cheese and spinach. Pour into the hash brown crust and spread to make even. Top with 2/3 cup shredded cheddar cheese and place in oven. Bake until eggs are puffed and cooked through, about 25-30 minutes.
  • Top with reserved chopped bacon, scallions and drizzle with hot sauce to serve.
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