This easy and delicious frittata combines bacon, veggies, and cheese for a flavorful, low-carb, high-protein breakfast that's perfect for meal prep or a quick family meal!
Recipe Overview
This is definitely a keeper! If you're a fan of easy egg recipes, you have to try this one. It's packed with flavor. You've got salty bacon, juicy tomatoes, fresh zucchini, spinach, and a sprinkle of fresh thyme that makes everything smell like heaven while it bakes. The best part? It's all cooked on a big ol' baking sheet, so there's minimal cleanup and you can just slice it up and serve it as-is or use it for meal prep.
I ended up slicing mine for quick, grab-and-go breakfasts throughout the week, and let me tell you-it was SO GOOD. This frittata is definitely going into my regular rotation. If you're looking for a low carb, high protein breakfast that you can whip up in no time, this is the one. Trust me, you'll want to make it again and again!
Recipe Ingredients
- 1 lb bacon
- 1 cup thinly sliced zucchini
- 1 cup grape tomatoes - cut in half
- 2 cups baby spinach
- 18 large eggs
- ½ cup half and half cream
- 1 Tbsp fresh thyme - or 1 tsp dried thyme
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup shredded cheddar cheese
How To Make A Sheet Pan Frittata
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Prep Baking Sheet
Preheat the oven to 400°F. Spray an 18x13-inch sheet pan with nonstick cooking spray or line it with parchment paper.
STEP 2: Cook Bacon
Chop 1 lb of bacon into small pieces (I used kitchen scissors) and cook it in a frying pan over medium-high heat until the pieces are crispy. Once cooked, add the bacon to a paper towel to remove excess grease. Set aside.
STEP 3: Season Veggies
In a bowl, combine the 1 cup thinly sliced zucchini, 1 cup chopped grape tomatoes, and 2 cups of baby spinach. Season with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss together.
STEP 4: Bake Veggies
Spread the seasoned vegetables onto the prepared baking sheet. Bake at 400°F for about 15 minutes, or until the vegetables are tender and slightly browned. IMPORTANT: After the vegetables are done, reduce the oven temperature to 350°F.
STEP 5: Beat Eggs
In a large bowl, beat together 18 large eggs, ½ cup of half and half cream, 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon fresh thyme (or 1 teaspoon dried thyme).
STEP 6: Add Cheese + Bacon
Once eggs are beaten, stir in 1 cup of shredded cheddar cheese and the 1 lb cooked chopped bacon.
STEP 7: Pour On To Baking Sheet
Pour the egg mixture onto the baking sheet with the roasted vegetables. Now use a fork to gently move the vegetables and eggs around evenly.
STEP 8: Bake
Carefully place the baking sheet in the oven and bake at 350°F for 18-20 minutes, or until the eggs are fully set in the middle and lightly golden on top (I cooked mine 18 mins). Remove from oven to let cool 5 minutes, then slice and use a spatula to scoop onto plates. Serve and enjoy!
Recipe Tips
- Make sure the eggs are fully set before pulling the frittata out of the oven. You can test by gently shaking the pan-if the center is firm and doesn't jiggle, it's ready.
- Fresh thyme really does make a difference in flavor, but dried thyme will work too. You could also use rosemary or oregano.
- Crispy bacon adds so much great flavor. After cooking the bacon, be sure to drain it on a paper towel to remove excess grease, so your frittata isn't too oily.
- The veggies can easily be swapped for mushrooms, bell peppers, kale, asparagus etc.
- You can also add toppings like salsa, sour cream, and avocado slices.
How To Store Leftovers
- REFRIGERATE: Store leftovers in an airtight container in the refrigerator for up to 5 days (great for meal prep!).
Ingredients
- 1 lb bacon
- 1 cup thinly sliced zucchini
- 1 cup grape tomatoes - cut in half
- 2 cups baby spinach
- 18 large eggs
- ½ cup half and half cream
- 1 Tbsp fresh thyme - or 1 tsp dried thyme
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 400°F. Spray an 18×13-inch sheet pan with nonstick cooking spray or line it with parchment paper.
- Chop 1 lb of bacon into small pieces (I used kitchen scissors) and cook it in a frying pan over medium-high heat until the pieces are crispy. Once cooked, add the bacon to a paper towel to remove excess grease. Set aside.
- In a bowl, combine the 1 cup thinly sliced zucchini, 1 cup chopped grape tomatoes, and 2 cups of baby spinach. Season with 1 Tbsp of olive oil, ½ tsp salt, and ¼ tsp black pepper. Toss together.
- Spread the seasoned vegetables onto the prepared baking sheet. Bake at 400°F for about 15 minutes, or until the vegetables are tender and slightly browned. IMPORTANT: After the vegetables are done, reduce the oven temperature to 350°F.
- In a large bowl, beat together 18 large eggs, ½ cup of half and half cream, 1 tsp salt, ½ tsp black pepper, and 1 Tbsp fresh thyme (or 1 tsp dried thyme).
- Once eggs are beaten, stir in 1 cup of shredded cheddar cheese and the 1 lb cooked chopped bacon.
- Pour the egg mixture onto the baking sheet with the roasted vegetables. Now use a fork to gently move the vegetables and eggs around evenly.
- Carefully place the baking sheet in the oven and bake at 350°F for 18-20 minutes, or until the eggs are fully set and lightly golden on top (I cooked mine 18 mins). Remove from oven to let cool 5 minutes, then slice and use a spatula to scoop onto plates. Serve and enjoy!
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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