Cast Iron Breakfast Frittata (Bacon & Veggies)

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This loaded veggie frittata is what happens when your fridge needs cleaning out and you need breakfast on the table fast - in the best way possible.

THIS FRITTATA IS FOOLPROOF.

This is one of those recipes that looks impressive but is secretly foolproof. I used to make this in an 8" cast iron skillet and split it with Luke. Everything gets cooked in one cast iron skillet - first the bacon, then the veggies get sautéed in all that flavor, and finally the eggs, heavy cream, and fresh shredded cheese go in and the whole thing bakes to golden perfection. It's the kind of breakfast that works for a lazy Sunday morning, work day, or meal prep for the week ahead.

The best part? You can throw in whatever vegetables you have on hand (everything but the kitchen sink to use up veggies, meats, etc.). Here is my go-to combination, but consider this your permission slip to adapt based on what's in your crisper drawer.

Let's talk equipment. Yes, you can use a baking dish, but once you cook it in a cast iron skillet you won't go back. The beauty of this is you can scale it up or down which I do depending on the occasion with my Lodge Pre-Seasoned Cast Iron Skillet Set. It's perfect for personal size, family size, and bring out the frittata for a must have brunch dish.

WATCH ME MAKE IT

WHY YOU'LL LOVE THIS FRITTATA

Uses what you have. Have you heard of "everything but the kitchen sink"? This recipe is more of a formula than strict rules. Swap veggies, change up the cheese, make it yours.

Impressive but easy. Guests think you're a brunch genius, but you know it took about 20 minutes of actual work. My cousin and her boyfriend came over for brunch and this was an instant hit.

It's a one-pan wonder. Everything happens in your cast iron skillet - less cleanup, more coffee time.

Perfect for meal prep. Make it Sunday, eat it all week. It reheats beautifully and actually tastes even better the next day.

Protein-packed and satisfying. Six eggs plus bacon means this breakfast actually keeps you full until lunch.

WHAT MAKES THIS FRITTATA DIFFERENT

The secret is in the technique. By cooking the bacon first and then sautéing each vegetable individually in that rendered bacon fat, every ingredient gets its moment to develop flavor. No sad, steamed peppers here - everything gets a nice sear and a bit of caramelization before the eggs join the party.

The heavy cream in the egg mixture creates a custardy texture that's rich without being heavy. And baking it at 400°F means you get a golden top with a tender, creamy center that doesn't overcook.

What you'll need for this recipe:

Bacon. I prefer sugar-free bacon for this recipe because it crisps up better and doesn't compete with the natural sweetness of the vegetables. If you can't find sugar-free, regular bacon works fine - just watch it closely so it doesn't burn. You want it crispy enough to crumble but not so done that it's hard.
Bell Peppers. Use whatever color you have, but a mix of red and yellow makes it prettiest. We rarely buy green bell peppers in this household. Red peppers are the sweetest and most mature, yellow and orange offer a milder sweetness, while green peppers have a slightly bitter, grassy flavor. The peppers add sweetness and a slight crunch that contrasts beautifully with the soft eggs.
Mushrooms. These add an earthy, savory note. I use baby bellas, but button mushrooms or even shiitake would work. Make sure to chop them small so they cook through.
Arugula. This is my secret weapon. Added at the end, the arugula wilts just slightly and adds a peppery bite that cuts through the richness. Spinach works too if that's what you have. This is also nice because you can easily add a leafy green in for those chairs at your table that can be veggie resistant. It will be long gone off the plate before they know they ate a leafy green.
Heavy Cream. Don't skip this or substitute with milk. The fat content in heavy cream is what makes the frittata creamy and luxurious. You're only using ¼ cup for the whole thing.
Cheese. Mild cheddar melts beautifully and doesn't overpower the vegetables. Sharp cheddar, Gruyère, or even pepper jack would all be delicious swaps. If you can use freshly shredded cheese this is the way to go. I use a Rotary Cheese Grater to easily shred cheese and it's dishwasher safe. If you have to reach for shredded cheese at the grocery store, make sure to rinse it off to get the anti-caking agent off to help it melt better. I've tested this with unwashed pre-shredded cheese (you can see it in the video) and with freshly shredded cheese - trust me, either washing the pre-shredded or shredding a fresh block makes a noticeable difference in how smoothly it melts into the eggs.

sherisse's Recipe Notes

Let the vegetables cook individually. Resist the urge to throw everything in at once. Giving each vegetable its own time in the pan means better flavor development and texture.
Don't overbake. The frittata is done when the center is just barely set and still has a slight jiggle. It'll continue cooking after you remove it from the oven, and overbaking creates a rubbery texture.
Use a well-seasoned cast iron skillet. This prevents sticking and helps create a beautiful golden bottom. If your cast iron isn't well-seasoned, add an extra tablespoon of bacon fat (or just add more bacon and keep the fat in there) or butter before adding the egg mixture.
Room temperature eggs work best. They incorporate more easily with the cream and cook more evenly. Pull them from the fridge about 30 minutes before you start cooking.
Save that bacon fat. After you remove the cooked bacon, you should have about 2-3 tablespoons of rendered fat in the pan - perfect for sautéing the vegetables. If you have less, add a tablespoon of butter or olive oil.

EQUIPMENT NEEDED

Cast Iron Skillet (10-12 inch) - Essential for this recipe because it goes from stovetop to oven. The even heat distribution creates a perfectly cooked frittata with a golden bottom. I use my Lodge Pre-Seasoned Cast Iron Skillet Set depending on whether I'm making it for two or for a crowd.
Rotary Cheese Grater - For freshly shredded cheese that melts beautifully. It's so much easier than a box grater and dishwasher safe, which makes cleanup a breeze.
Sharp Chef's Knife - You'll be doing a fair amount of chopping. A sharp knife makes the prep work faster and safer.
Cutting Board - Preferably two if you have them - one for vegetables and one for raw bacon.
Whisk - For combining the eggs and cream into a smooth mixture. A fork works in a pinch, but a whisk incorporates more air for a fluffier result.
Slotted Spoon - To remove the bacon while leaving the rendered fat behind for cooking the vegetables.

SERVING SUGGESTIONS

Serve your frittata warm or at room temperature with:

Simple mixed greens salad with a lemon vinaigrette to cut through the richness
Crusty sourdough toast with butter for dipping into the creamy center
Fresh fruit salad - berries, melon, or citrus segments add brightness
Roasted breakfast potatoes for a more substantial brunch spread
Hot sauce or salsa if you like a little heat with your eggs

Cast Iron Breakfast Frittata (Bacon & Veggies)

Sherisse'

A protein-packed breakfast frittata loaded with bacon, bell peppers, mushrooms, and arugula. Everything cooks in one cast iron skillet for easy cleanup.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings servings

Equipment

10-12 inch cast iron skillet
Sharp chef's knife
Cutting board
Rotary Cheese Grater
Whisk
Slotted spoon

Ingredients

5-7 slices bacon sugar-free preferred, chopped
½ large red onion diced
5-7 garlic cloves minced
2 medium bell peppers diced
½ cup mushrooms chopped
½ cup arugula chopped
6 large eggs
¼ cup heavy cream
Fresh cracked black pepper to taste
½ teaspoon kosher salt
1 cup shredded mild cheddar cheese

Instructions

Preheat your oven to 400°F. This ensures it's ready when your frittata mixture is prepared.
Prep all your ingredients before you start cooking - dice the vegetables, chop the bacon, and have everything measured out. This makes the cooking process smooth.
In a 10-12 inch cast iron skillet, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
In the same skillet with the bacon fat, sauté the vegetables one at a time, giving each 2-3 minutes to develop color and flavor. Start with the onion, then add the garlic, followed by the bell peppers, and finally the mushrooms. Don't rush this step - the caramelization adds so much flavor.
Add the cooked bacon back to the skillet with the sautéed vegetables. Stir in the chopped arugula and let it wilt slightly, about 30 seconds.
In a separate bowl, whisk together the eggs, heavy cream, black pepper, kosher salt, and shredded cheddar cheese until well combined and slightly frothy.
Pour the egg mixture over the vegetables and bacon in the cast iron skillet. Give it a gentle stir to distribute everything evenly, then let it sit undisturbed for 1 minute to start setting on the bottom.
Transfer the skillet to the preheated oven and bake for 11-13 minutes, until the eggs are just set in the center but still slightly jiggly. The frittata will continue cooking from residual heat.
Remove from the oven and let cool for 5 minutes before slicing. This resting time allows the frittata to set completely and makes slicing cleaner.

Video

Notes

Vegetable swaps: Try zucchini, spinach, cherry tomatoes, or asparagus instead of or in addition to the vegetables listed.

Make it vegetarian: Skip the bacon and use 2 tablespoons olive oil to sauté the vegetables instead.

Cheese options: Gruyère, fontina, goat cheese, or feta all work beautifully here.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 45-60 seconds or in a 350°F oven for 10 minutes.

Nutrition information is automatically calculated and should be considered an estimate. Actual nutritional values may vary based on ingredients used, portion sizes, and preparation methods.

Keyword bacon frittata, breakfast frittata, cast iron breakfast, cast iron frittata, egg breakfast, make-ahead breakfast, one-pan breakfast

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I'd love to hear how it turned out! Leave a comment below and rate the recipe. Did you make any fun swaps or additions? Tag me on Instagram @homeandfed so I can see your beautiful frittata and share it with the Home & Fed community.

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FAQ

Absolutely! This is actually one of the best make-ahead breakfast options. Cook it completely, let it cool, then cover and refrigerate for up to 4 days. Reheat slices in the microwave for 45-60 seconds or enjoy it cold - it's delicious either way.

A 10-12 inch cast iron skillet works best. If your skillet is smaller (8-9 inches), make sure to scale down the recipe to avoid overflow.

Cast iron is really the best option here - it gets a nice crisp on the bottom without the frittata getting soft, and it cooks evenly from stovetop to oven. I haven't tested this recipe myself in other pans, but I've tasted frittatas made in regular baking dishes and they just don't hit home the same way. That said, if cast iron isn't an option, an oven-safe nonstick or stainless steel skillet will work - just make sure the handle can withstand 400°F.

Each vegetable has a different water content and cooking time. Cooking them one at a time ensures everything is properly caramelized and cooked through, rather than steamed. It's the difference between okay and amazing.

You can, though the texture changes slightly. Wrap individual slices in plastic wrap, then place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F for 10-15 minutes.

Heavy cream creates the best texture, but half-and-half works in a pinch. Don't use milk - the frittata won't be as creamy and rich.

The edges should be set and pulling away slightly from the pan, while the center should still have a slight jiggle when you shake the skillet. A knife inserted near (but not exactly in) the center should come out mostly clean.

Sure, but don't overload it. Too many vegetables release water and make the frittata soggy. Stick to about 2-3 cups of chopped vegetables total for the best egg-to-veggie ratio. If you add more, make sure to scale the other ingredients proportionally. Or just scale the entire recipe up and use a larger skillet.

Not at all! For a vegetarian version, use 2 tablespoons olive oil or butter to sauté the vegetables. You'll miss the smoky flavor, but it's still delicious.

This usually happens when vegetables aren't sautéed long enough and release water during baking, or when too many high-moisture vegetables are used. Make sure to cook the vegetables until any liquid has evaporated before adding the eggs.

Store leftovers covered in the refrigerator for up to 4 days. You can keep it in the cast iron skillet covered with foil, or transfer slices to an airtight container. The frittata actually tastes great cold straight from the fridge, or reheat individual slices in the microwave for 45-60 seconds.

Yes, but the texture will change slightly - it may be a bit more watery when thawed. For best results, wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.

For the best texture, reheat in a 350°F oven for 10-15 minutes until warmed through. For a quicker option, microwave individual slices for 45-60 seconds. You can also reheat slices in a skillet over medium-low heat with a little butter for a freshly cooked taste.

This frittata is hearty enough to serve on its own, but pairs beautifully with a simple mixed greens salad with lemon vinaigrette, crusty sourdough toast with butter, fresh fruit salad (berries, melon, or citrus), roasted breakfast potatoes, or hot sauce if you like a little heat with your eggs.

Looking for other recipes like this? Try these:

Cast Iron Breakfast Frittata (Bacon & Veggies)

THIS FRITTATA IS FOOLPROOF.

WATCH ME MAKE IT

WHY YOU'LL LOVE THIS FRITTATA

WHAT MAKES THIS FRITTATA DIFFERENT

What you'll need for this recipe:

sherisse's Recipe Notes

EQUIPMENT NEEDED

SERVING SUGGESTIONS