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!).
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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 Info
The nutritional information provided is an estimate and is per serving.
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