Oven-Baked Bacon and Vegetable Frittata

This Oven-Baked Bacon and Vegetable Frittata is loaded with veggies to start your day off right. Make a batch over the weekend and have no-fuss healthy breakfasts sorted for the week!


Oven Baked Bacon and Vegetable Frittata

I don’t mind cooking in the mornings if I have the time but some days I just want a no-prep breakfast that’s ready to go. Those days I could easily reach for some muesli or a couple slices of toast but that doesn’t always leave me feeling full for very long. That’s why I love doing a bit of meal prep on a day I’m starting to feel less motivated so that I can still have a filling breakfast the next few mornings without any effort each day.


I particularly love having veggies as part of breakfast because it’s a great way of getting that first serve of vegetables early in the day. It also helps put you in a good mindset I find, you know you’re setting yourself up for a good day by having a nourishing breakfast full of healthy ingredients.


One of the easiest ways of packing a bunch of vegetables into breakfast? Throw them into a baking dish with some eggs and make an oven-baked frittata. I love how easy this is, it just takes a little bit of effort one day and you’ve got days worth of healthy breakfasts.


Originally I made this around Christmas time last year using up whatever ingredients I had lying around. The holidays are definitely a time where healthy eating can go out the window so making something like a baked frittata full of the leftover veggies in your fridge is a great way to re-introduce some healthy meals and get back on track after the indulgences.


Some notes on cooking this recipe. Firstly, it’s important to pre-cook the vegetables before putting them in the mixture. Some vegetables, particularly mushrooms, have a high water content. When vegetables like these are cooked the water is released, this is fine in a pan because if it’s hot enough as soon as the water touches the pan it evaporates. However when uncooked vegetables go into a mixture for baking the water leeches out into the surrounding mix and isn’t evaporated as easily, this can make the frittata turn out soggy. Pre-cooking them will cook out a lot of the water before they go into the mixture. And since you did the work to get rid of the excess water you don’t want to pour it back in, so use tongs to transfer the vegetables to a plate leaving any leftover liquid in the pan.


I also like to pre-cook the bacon to make sure it gets cooked all the way through. Once the bacon and vegetables are cooked you should transfer them to a plate and let them cool for a few minutes before adding them to the egg mixture, as hot items can start to cook the surrounding egg and your frittata could bake unevenly. 


I hope you enjoy this one! This recipe is great because it’s nice and light, you still feel full without feeling heavy. It’s also low carb and keto-friendly if you’re looking for keto recipes or following a low carb diet.


Check out the recipe below!




Oven-Baked Bacon and Vegetable Frittata

Course Breakfast
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6


  • 8 large eggs
  • 2 rashers of streaky bacon
  • 1 cup button mushrooms diced
  • 1 cup red capsicum diced
  • 2 cups spinach leaves
  • 1 cup cheddar cheese grated
  • 1/4 cup milk
  • 1 clove garlic crushed
  • 1 tsp smoked paprika


  1. Preheat oven to 180°C (350F) fan-forced

  2. Grease a 20cm (8 inch) square baking dish with butter or cooking spray, set aside

  3. Heat a frypan over medium-high heat, once hot place bacon in pan and cook for 2-3 minutes each side until the edges start to crisp

  4. Remove bacon from pan and set aside, once it has cooled slightly roughly chop the cooked bacon

  5. Add mushrooms and capsicum to the pan and cook for about 2 minutes, the mushrooms should reduce in size

  6. Remove pan from heat and stir in spinach, letting it wilt slightly

  7. Transfer the vegetables from the pan to a plate, avoid transferring any liquid left in the pan

  8. Crack eggs into a large bowl and whisk together

  9. Add the milk, cheese, garlic, paprika, bacon and cooked vegetables to the bowl, season with a pinch of salt and pepper and mix to combine all ingredients

  10. Pour mixture evenly in the baking dish

  11. Place baking dish on the bottom rack of the oven and bake for 30 minutes until the eggs are set and the top is golden

  12. Slice and serve


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