I love indulging in extravagant breakfasts on the weekend, don't you? During the week, I only ever have time for quick hassle-free breakfasts, but on a weekend? That's a totally different kettle of fish. Why would you put fish in a kettle? For poaching? Whatever.
There's no fish in this sky-high breakfast frittata, just eggs, bacon, onions and plenty of ooey gooey cheese.
You know what I love about this recipe? It takes care of itself and leaves you free to enjoy a cup of coffee, flip through some cook books, browse Pinterest or whatever you do on a Sunday morning. Pancakes need you to stand by the stove constantly flipping and pouring batter. Bacon and eggs require pretty much the same thing - you stood at the stove with a spatula watching and flipping. (Or in my case, shouting and constantly getting burned by flying bacon fat.)
This breakfast frittata is totally different in that it doesn't ask anything of you! You prep all of the ingredients, throw them into a cake tin and let the oven do the work whilst you relax - just how a Sunday morning should be. Oh, and FYI - both of those slices are for me, okay?
- 10 very small potatoes
- 1 onion
- 6 slices of bacon
- 6 eggs
- ¼ cup milk
- 1 cup grated cheese
- salt pepper and herbs to taste
- Wash your potatoes - I always leave the skins on, but peel them if you wish - and boil them for around 20 minutes or until soft and fully cooked.
- Leave to cool slightly before slicing and placing them in the bottom of a cake tin. I use a silicone cake tin for this so the mixture can't run out.
- Slice up your onion and bacon and cook them in a frying pan over a medium heat until the onions are translucent and soft and the bacon is cooked how you like it.
- Layer the bacon and onion mixture on top of the potatoes.
- Beat the eggs, milk and cheese together with salt, pepper and any herbs you think might work well. Pour this mixture into the cake tin. If any potatoes, onions or bacon are sticking out over the egg mixture, press them down using a fork.
- Place in the centre of the oven and bake at 400F/200C for around 30 minutes or until the eggs have set and the top is golden.
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Sounds like a perfect brunch or even lunch with a green salad.
Looks amazing! I may have to pass this over to my husband since he's the one that occasionally makes a yummy breakfast for us on weekends 🙂
This looks fantastic. Thanks for sharing with us at our Thursday Favorite Things Blog Hop.
I love breakfast frittatas, these look terrific! Thank you for sharing at the Thursday Favorite Things Blog Hop xo
this looks so yummy! I pinned it and will make it soon!
Thanks so much for the pin, Shamene. Hope you enjoy it as much as I do!
Love this, it may be a great lazy Sunday morning breakfast, but I see it as a pre made breakfast, for them early starts, where even a hassle free breakfast are to much, a slice of this on a car journey to the airport, could take the place of the beloved sausage sarnie... yuming this for a later date!
That's a brilliant idea, Brian! I'm always up for prepping food ahead of time so I can just eat it without any hassle in the morning 🙂
Your recipe is featured on Full Plate Thursday this week. Have a fantastic weekend and enjoy your new Red Plate!
Thanks so much for the feature, Helen!
Another site said they had a recipe but didn't and I'm glad you do.