Potato Crusted Broccoli And Bacon Frittata

Serving 6 people

45 min


  • bacon 4 ounces bacon, chopped (about 6 pieces)
  • broccoli florets 1 cup broccoli florets (fresh and steamed or frozen, thawed and squeezed of excess moisture)
  • eggs 6 eggs, divided use
  • hash brown potatoes 3 cups frozen, shredded (not cubed) hash brown potatoes, thawed and moisture removed (see notes)
  • milk 1/2 cup milk
  • onion 1/2 cup chopped onion
  • salt and pepper Salt and pepper to taste (I use about 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper)
  • sharp cheddar cheese 1 cup grated sharp cheddar cheese, divided (plus extra 1/4 cup optional)
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How to make it

  1. Preheat the oven to 425 degrees.In a mixing bowl, beat two of the eggs, add 1/4 cup cheese, and all of the hash browns and mix well.Press hash brown mixture evenly onto the bottom and all the way up the sides of a 9-inch pie plate.
  2. Bake for 15-20 minutes, or until beginning to turn golden brown.In the same bowl you used for the hash brown mixture, whisk the remaining 4 eggs and the milk together, add the salt and pepper, and set aside.While the crust is baking, cook the bacon until crisp.
  3. Transfer to a plate, drain the pan, and then sauté the onion until softened and beginning to brown.When the crust is cooked, remove from the oven and spread the broccoli over the bottom, then the onions and bacon, followed by the 3/4 cup cheese. I like to reserve enough crisp bacon to sprinkle over the top before serving, maybe two tablespoons. Slowly pour the egg mixture over top.Reduce the oven temperature to 350 degrees.
  4. Bake for 20 to 25 minutes, or until filling is puffed and golden brown. If desired, sprinkle an extra 1/4 cup cheese over the top and broil for a minute or two, watching very closely, until the cheese is bubbly and golden-flecked.Allow to rest for 5-10 minutes, sprinkle with optional reserved bacon, and enjoy.