Bacon Leek Frittatas are one of my favorite quick brunch dishes, and this bacon and leek frittata is a new morning favorite. Crispy bacon, delicate leeks, creamy boursin cheese, and perfectly cooked custardy eggs.
This is a simple, hands-off breakfast meal that is ideal for Mother’s Day or any other holiday brunch. It’s tasty and simple to prepare, giving you more time to spend with friends and family. Plus, you just need a few ingredients, so you’ll appear like a cooking master with little work.
Table of Contents
What is a Frittata?
Consider quiche, but without the crust! This bacon and leek frittata is a stovetop to oven dish that requires no special utensils or equipment and no pie crust.
Slowly fry the bacon in a nonstick skillet until crispy, then saute the leeks in a bit of the bacon grease until soft. Then add the whisked eggs, top with the cheese, and bake! That’s all there is to it.
I’ve collaborated with Calphalon to offer you this delicious recipe. I used their 10″ Nonstick Premier Hard-Anodized Skillet, which goes from burner to oven (up to 450 F) to dishwasher, making this meal a snap to make, serve, and clean up!
How to make a Bacon and Leek Frittata
This dish is simple to prepare for a quick brunch or breakfast. Only a few materials and around 30 minutes are required!
TOOLS NEEDED
BACON LEEK FRITTATA INGREDIENTS
- Thick cut bacon
- Leek
- Eggs
- Half and Half
- Boursin Cheese or Goat Cheese
- Chives
- Salt and Pepper
THE PROCESS
- Step one: Melt butter in a nonstick pan over medium-low heat. Cook, stirring regularly, until the bacon is crispy and all of the fat has rendered. Remove the bacon to a platter and save 1 tablespoon of the bacon grease in the pan.
- Step two: Raise the heat to medium and add the leeks, sliced. Season with salt and pepper and simmer, stirring often, for 3-4 minutes, or until softened.
- Step three: While the leeks are cooking, whisk together the eggs, half-and-half, salt, and pepper until smooth. Preheat your oven to 375 degrees Fahrenheit right now!
- Step four: Pour the eggs into the pan and whisk to spread the leeks evenly. Place the pan in the oven and top with the bacon and crumbled cheese.
- step five: Bake for 15-17 minutes, or until the eggs are puffy and set. Remove from the oven and allow to cool in the skillet for 5 minutes before transferring to a dish. Serve with chives on top!
Tips for a Perfect Rcipe
Use full-fat dairy products. This recipe asks for half and half, but heavy cream, full milk, or even sour cream may work in a hurry. If you use reduced fat or fat-free milk, the frittata will become less custardy.
Don’t forget the cheese. A frittata is usually improved with the addition of cheese! I like to use a creamy cheese, such as boursin or goat cheese, but you could also use shredded cheddar or parmesan.
Avoid overcooking the frittata. A frittata may quickly swing from cooked to overdone! Keep an eye on it while it’s cooking. The eggs should be puffy and just a touch jiggly in the center (it will continue cooking while it sits).
Storing
Frittatas are one of my favorite weekly meal prep ingredients. They reheat well and are a quick grab-and-go breakfast alternative.
Once your frittata has cooled, slice it and keep it in an airtight container for up to 5 days. You may eat the pieces cold, at room temperature, or microwave them for 45 seconds.
More Easy Brunch Recipes to Try
Bacon Leek Frittata
Ingredients
- 5 strips thick-cut bacon diced
- 1 leek top removed, rinsed, and thinly sliced
- 10 eggs
- 1/3 cup half and half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked pepper
- 4 oz boursin or herb goat cheese
- 3 tablespoons chives minced
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Whisk the eggs, half and half, salt, and pepper in a mixing bowl until smooth. Place aside.
- Melt butter in a 10-inch nonstick pan over medium-low heat. Cook, turning regularly, until the bacon is crispy and the fat has rendered in the skillet. Transfer the bacon to a dish with a slotted spoon. All except 1 tablespoon of bacon grease should be removed.
- Turn the heat up to medium and add the leeks. Cook for 4-5 minutes, until the leeks are soft, seasoning with salt and pepper. Pour the whisked eggs into the pan after the leeks are soft. Stir gently to spread the leeks evenly.
- Sprinkle the crispy bacon and cheese on top of the frittata. Place the pan in the oven for 16-18 minutes, or until the eggs are puffy and slightly jiggling. Remove from the oven and allow it cool in the skillet for 10 minutes.
- Place the frittata on a platter and top with chopped chives before cutting into wedges. Serve right away.