Why You’ll Love this Loaded Breakfast Frittata
Every breakfast lover needs this loaded frittata recipe in their collection.
I’m talking about a dish that’s basically a one-skillet wonder—crispy potatoes, savory bacon, tender asparagus, and perfectly set eggs all in one glorious bite.
What makes this frittata special? It’s customizable to whatever you have in your fridge, feeds a crowd without much effort, and looks impressive enough for weekend company.
Can you think of a better way to use up leftover veggies and meats?
The cheese-topped finish creates that irresistible golden crust that I crave with my morning coffee.
Simply divine.
What Ingredients are in Loaded Breakfast Frittata?
This loaded breakfast frittata is all about packing in flavor with a wonderful combination of proteins, vegetables, and cheese. I’m talking about a hearty, satisfying dish that brings together the smokiness of bacon, the earthiness of asparagus, and the comforting presence of potatoes—all bound together with eggs and finished with cheese.
The beauty of a frittata is how these ingredients meld together, each lending their unique character to create something greater than the sum of its parts.
- 1/2 bunch thin asparagus, trimmed and cut into 3/4-inch pieces (lightly steamed until al dente)
- 1/2 pound bacon, cooked until crisp and crumbled (or 1/4 pound Canadian bacon/ham)
- 4-5 small Yukon gold potatoes, cooked, peeled, and sliced
- Extra virgin olive oil for sautéing
- 1/2 large onion, diced (about 1 cup)
- 2 teaspoons minced garlic
- 2 green onions, thinly sliced
- 1/2 cup diced bell pepper (green or red)
- 2-3 tablespoons sliced pitted olives (Mediterranean black or green)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon fresh ground black pepper, plus more to taste
- 6 large eggs
- 1 cup half-and-half or milk
- 1/2 teaspoon garlic granules
- 1/4 cup freshly grated Stravecchio or Parmigiano-Reggiano cheese, plus extra for topping
What makes this ingredient list special is its flexibility. Don’t have asparagus? Swap in broccoli or spinach. Not a bacon fan? Ham works beautifully, or leave it out for a vegetarian version.
The recipe suggests Stravecchio cheese, which is Parmigiano-Reggiano aged for an extra year—it’s worth the splurge if you can find it, but regular Parmesan works perfectly well too. Remember, the best frittata is the one made with ingredients you already love.
How to Make this Loaded Breakfast Frittata
Making this loaded breakfast frittata is simpler than you might think, and the results are absolutely worth it. Begin by preheating your oven broiler while you prepare the ingredients.
In a large ovenproof nonstick skillet, brown those 4-5 sliced Yukon gold potatoes in hot olive oil until they’re golden and crispy, then set them aside on paper towels to drain. This step is essential—those crispy potato edges will add wonderful texture to your finished dish.
Next, in that same skillet (no need to wash it—those potato bits add flavor), heat a bit more olive oil if needed and sauté 1/2 large diced onion for about 4-5 minutes until translucent. Then add 2 teaspoons of minced garlic, 2 sliced green onions, 1/2 cup of diced bell pepper, 1/2 teaspoon salt, and some fresh ground pepper. Let these aromatics cook another 4-5 minutes, stirring regularly to develop their flavors without burning.
Now comes the fun part—gently stir in those reserved potatoes, 1/2 bunch of asparagus pieces, 1/2 pound of crumbled bacon, and 2-3 tablespoons of olives if you’re using them. Take care to distribute everything evenly in the pan, creating a colorful base for your frittata.
For the egg mixture, whisk 6 large eggs until smooth, then incorporate 1 cup of half-and-half (or milk), the remaining 1/2 teaspoon salt, 1/2 teaspoon garlic granules, more pepper to taste, and 1/4 cup of grated Stravecchio cheese.
Pour this mixture evenly over your vegetables and meat in the skillet, using a spatula to gently move things around so the eggs can flow underneath. If you want to prepare more elaborate meat mixtures for future frittatas, a premium meat grinder can help you create custom blends with perfect texture. If you’re planning a breakfast buffet, consider investing in a high end waffle maker to offer your guests diverse morning options. Cook on the stovetop until the edges are set, which typically takes about 5 minutes, then transfer the skillet to the broiler. Just a few minutes under the broiler will set the top and give it that gorgeous light brown color we’re after.
When it’s done, carefully loosen the edges with a spatula and invert onto a serving platter. A generous sprinkle of additional cheese, a few minutes to slice it into wedges, and you’re ready to serve this showstopper of a breakfast.
Loaded Breakfast Frittata Substitutions and Variations
While the classic version of this loaded breakfast frittata is absolutely delicious, you don’t need to feel locked into using the exact ingredients in the recipe.
Frittatas are incredibly forgiving and perfect for using whatever you have on hand.
No asparagus? Try broccoli, spinach, or zucchini instead. Not a bacon fan? Swap in sausage, prosciutto, or go meatless with extra veggies.
The cheese options are endless too—cheddar, gruyère, or feta work beautifully.
I love subbing sweet potatoes for the Yukons sometimes, and mushrooms add wonderful earthy flavor.
What to Serve with Loaded Breakfast Frittata
A perfectly cooked frittata deserves equally delightful accompaniments to round out your breakfast or brunch spread.
I love serving this hearty dish with a simple arugula salad dressed with lemon vinaigrette for a peppery contrast to the rich eggs. Crispy toast points or warm crusty bread make perfect vehicles for sopping up those last delicious bites.
For a more substantial meal, roasted breakfast potatoes with rosemary work wonderfully, though they’re optional if you’re watching carbs.
And don’t forget a fresh fruit platter – the sweetness balances the savory frittata beautifully. Something acidic like mimosas or fresh-squeezed juice cuts through the richness nicely.
Final Thoughts
This loaded breakfast frittata has become my go-to recipe whenever I need to impress morning guests or when I’m simply craving something substantial to start the day.
The beauty of this dish lies in its versatility—swap ingredients based on what’s in your fridge, or stick with this tried-and-true combination of asparagus, bacon, and potatoes.
The crispy top, fluffy interior, and savory flavors create the perfect balance. Can you imagine anything better than cutting into this colorful masterpiece on a lazy Sunday morning?
Trust me, the Stravecchio cheese is worth the splurge.
For those who enjoy comfort food classics, you might also appreciate a classic chicken pot pie that requires minimal preparation time while delivering maximum flavor satisfaction.
