Last Updated on 27 September, 2026 by Elby | The Tasteful Pantry
Bacon and egg bake is similar to a frittata and guaranteed to please for brunch, lunch or even a light dinner. We’re talking a hearty, golden-topped dish filled with fluffy eggs, creamy potatoes, smoky bacon, and melty cheese. It’s the kind of bake you can pop in the oven and then wait while you’re sipping coffee.
The beauty of this bake is that it’s both indulgent and incredibly practical. You can prepare it in one dish, it’s easy to scale up for a crowd, you can serve it hot or cold (great for picnics), and you can tweak it endlessly to suit what’s in your fridge or who’s coming over.
Whether you’re cooking for your family on a lazy Sunday morning, feeding hungry overnight guests, or just want to meal-prep a few easy breakfasts or lunches for the week ahead, a bacon and egg bake is your trusty friend. The ingredients are simple and likely already in the fridge or pantry, the method is straightforward, and the results? So satisfying.
The Story Behind the Potato Frittata Style Dish
Bacon and eggs are hardly a new pairing – they’ve been holding hands on breakfast plates for decades and decades. But they don’t just pair for breakfast. Let’s not forget the good old bacon and egg roll for lunch or a creamy quiche lorraine.
The bake format has several advantages. First, it turns a stovetop meal into a hands-off affair. Instead of juggling multiple pans, you can sauté, mix, and bake in one vessel. Second, baking gives the eggs a custard-like texture that’s softer and creamier than scrambled eggs but more structured than an omelette. And third, it makes serving ridiculously easy – just cut the frittata into wedges or squares, and everyone gets an equal share of the crispy edges and tender middle.
Ingredients for Bacon and Egg Bake
The ingredients here are not fussy, but each one plays an important role.
Oil (olive, canola, vegetable – or any mild flavoured is good) – Just a little to get things going in the pan and stop the bacon from sticking. You could use butter for extra richness, but olive oil gives a lovely base flavour.
Bacon – dice your bacon relatively small, so you get little nuggets in every bite. I use lean for a healthier version, but streaky bacon or middle rashers provide good flavour and crispiness from the fat – you may want to reduce the oil slightly though, if using either of these options.
Garlic – Two cloves, finely chopped or minced, gives the bake a gentle savoury punch.
Potatoes – The backbone of the dish. Diced into 1cm cubes and cooked until tender, they add bulk and a creamy texture once baked. Waxy potatoes (like Dutch cream) hold their shape better, but floury ones (like King Edward or sebago) give a softer, fluffier finish. Then there are also the all rounders (like coliban and desiree), which are interchangeable for most dish. You can also use leftover cooked potatoes (roast potatoes work well).
Eggs – The star of the show, binding everything together. Large, fresh eggs work best.
Milk and cream – This duo ensures the egg mixture is silky and rich. Using just milk will make it lighter, while cream alone would be overly decadent, and a little too fatty in my opinion – so the balance here is just right.
Salt, pepper, and paprika – A simple seasoning combo that enhances the flavours without overpowering them. The paprika gives a subtle smokiness and works well with both the potatoes and eggs. You can also try fresh thyme, chilli flakes or fresh chilli to ramp up the heat.
Cheese – Grated cheese adds that irresistible golden top and cheesy centre. A cheddar is my go-to, but you could try a mix of mozzarella for stretch and parmesan for bite.
Shallots – Their mild onion flavour lifts the bake without being harsh, and even provide a little freshness.
Red pepper – Chargrilled for a touch of sweetness and colour. You can roast your own, but I like to use the ones you can buy in jars. They usually provide a little more flavour from the marinade – which is not necessary, but does add to the dish.
Step-by-Step Instructions
Step 1: Heat the oil of your choice in a deep ovenproof pot or large frying pan over medium-high heat.
Step 2: Add the bacon, garlic, and cooked potato cubes. Sauté for about 3-4 minutes, until the bacon starts to crisp and the potatoes develop a golden edge.
Step 3: Stir through the diced chargrilled red pepper, then remove from the heat. If you’re not using an ovenproof pot, transfer the mixture into a greased 8-cup baking dish and spread it out evenly.
Step 4: In a medium mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and paprika until well combined.
Step 5: Use a fork to stir in the grated cheese and sliced shallots.
Step 6: Pour the egg mixture evenly over the potatoes and bacon mix, spreading the cheese evenly with a fork so every bite gets some.
Step 7: Bake for 30-35 minutes until the top is golden, the centre is set, and the edges are just pulling away from the dish. If using a larger, shallower dish, keep an eye on it from the 25-minute mark as it will likely cook faster.
Step 3: Let it rest for 5 minutes before slicing into generous wedges or squares.
Why This Bake Is Worth Making Again and Again
It’s easy – Minimal prep, no complicated steps, and a single pot for both the stove and oven means less washing up.
It’s versatile – Breakfast, brunch, lunch, dinner, picnic food… it covers all bases.
It’s crowd-pleasing – Kids love it, adults love it, and even fussy eaters tend to come back for more.
It’s economical – Uses everyday ingredients and can stretch to feed a group.
It’s adaptable – Works with endless variations, so you’ll never get bored.
Practical Tips and Little Secrets
Pre-cook your potatoes – It’s worth cooking them until just tender before baking, so you get that perfect balance of soft inside and lightly crisp outside. Potatoes do not cook as quickly as the bacon and egg and no one like raw crunchy potatoes.
Grate your own cheese – While convenient, pre-grated cheese often has anti-caking agents that stop it melting as smoothly.
Rest before cutting – This stops the bacon and egg bake from falling apart and makes it easier to serve.
Batch it up – Make two at once, eat one now, and freeze the other in portions for quick meals.
Swaps, Substitutes, and Dietary Tweaks
Vegetarian? Swap the bacon for sautéed mushrooms or a mix of spinach and sun-dried tomatoes and you have a vegetarian style frittata.
Dairy-free? Use coconut cream or a plant-based milk alternative and dairy-free cheese.
Low-carb? Replace potatoes with diced cooked cauliflower or zucchini – note that zucchini will add moisture to the dish and may require a little longer in the oven.
Spice lover? Add chopped chilli or a pinch of cayenne to the egg mix and your bacon and egg bake will take on a whole new flavour.
Other Recipes You Might Like
If you enjoy this bacon and egg bake, you might also like:
- Potato and Caramelised Onion Soup – Comfort in a bowl with a nice sweetness from the caramelised onion.
- Creamy Quiche Lorraine – A classic savoury quiche with bacon.
- Goat’s Cheese Tart with Caramelised Onion – A vegetarian option, also great for picnics, brunches, lunches and light dinners.
- Capsicum, Bacon and Feta Quiche – Yum! So tasty, easy to make and great for most occasions.
Frequently Asked Questions
Can I make the potato frittata ahead? Yes, assemble the dish up to the baking stage, cover, and refrigerate overnight. Bake when ready.
Can I freeze it? Absolutely – portion it, wrap well, and freeze for up to three months.
What’s the best cheese to use? I usually use cheddar – it’s always in my fridge. But parmesan, mozzarella, gruyère and even a mix of cheddar and feta work.
Can I use sweet potato? Yes, it adds a lovely sweetness and pairs beautifully with bacon. You can also swap for pumpkin, or even do a mix of the three – potato, sweet potato and pumpkin.
Final Thoughts
A bacon and egg bake is one of those recipes that you’ll return to again and again, not just because it’s delicious, but because it’s easy, endlessly adaptable and works in so many situations. Whether you stick to the classic version or make it your own with clever substitutions, it’s always a winner. Once you’ve made it a couple of times, you’ll probably start throwing it together without measuring.
Calories and Nutritional Information
The figures used in the bacon and egg bake recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Have you given the bacon and egg bake a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Also, if you enjoyed this dish, you might like some of my other easy dinner recipes and one pan meals. Come join me on Instagram, Facebook and Pinterest for more tasty ideas and new recipes from The Tasteful Pantry.
Bacon and Egg Bake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp olive oil - or any mild flavoured oil
- 150 grams bacon - lean, diced
- 2 cloves garlic - minced or finely chopped
- 900 grams potatoes - peeled, diced into 1cm cubes and cooked
- 5 eggs - large
- 120 ml milk - full cream
- 120 ml cream - thickened
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- 100 grams cheese - grated
- 3 shallots - finely sliced
- 70 grams red pepper - chargrilled, diced
Instructions
- Preheat the oven to 180°C | 160°C fan forced.
- Heat the oil over medium-high heat in a deep ovenproof pot (if you don’t have one, any large pot or frying pan will work).
- Add the bacon, garlic and potatoes and sauté for 3-4 minutes, or until the bacon and potatoes are turning a nice brown. Stir in the red peppers and remove from the heat. Spread the potato mix so it is level.If you’re not using an ovenproof pot, spread evenly into a greased 8 cup capacity baking dish.
- In a medium mixing bowl, whisk the eggs, milk, cream, salt, pepper and paprika. Use a fork to stir in the cheese and shallots.
- Pour the egg mix over the potatoes and spread the cheese out with a fork so it is evenly distributed.
- Bake for 30-35 minutes or until cooked through. I use a 26cm round pot. If you use a bigger dish, it may reduce the cooking time, so keep an eye on it and remove from the oven early if necessary.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
