- 30 min
- Serves 6
- Freezer friendly
Crispy bacon, creamy Brie and eight eggs, all in one pan. It’s about ten minutes of prep, then the stove and the grill do the rest.
There’s some chopping and a bit of standing at the stove, so this one sits at Low Spoons. Use kitchen scissors or pre-cut bacon and most of the chopping disappears. Cut it into portions and the fridge sorts out the next couple of breakfasts for future-you.
Can I manage this today?
- Spoon level: Low Spoons
- Hands-on time: 10 minutes of prep, then 20 minutes of cooking
- Knife work: chop 200 g raw bacon (scissors or pre-cut bacon skips it) and slice the Brie
- Raw meat: yes, the bacon
- Standing: at the stove, then at the grill. A stool works.
- Dishes: one oven-proof pan, one large bowl, one whisk, one slotted spoon
- Thinking: two heat sources and a grill to watch for 2-5 minutes
No Spoon Swaps
- Bacon: buy it pre-cut (bacon pieces), or snip rashers with kitchen scissors straight into the pan.
- Garlic: 2 tsp jarred minced garlic instead of 2 fresh cloves. Fresh garlic is a touch stronger, jarred works perfectly well here.
- Brie: ask the deli to slice it, or buy a pre-sliced pack.
- Washing up: rinse the bowl and whisk while the frittata is under the grill, so only the pan is left.
- Not tested: a microwave or air fryer version. If you try one, tell us how it went.
What’s that ingredient? Brie
Brie is a soft, creamy cheese with an edible white rind. Leave the rind on. It melts with the rest. Keep it in the fridge until the moment you slice it, because cold Brie slices cleanly and warm Brie squishes.
Storage
- Fridge: cool, then refrigerate within 2 hours. Keeps up to 3 days in a sealed container at 5°C or below.
- Freezer: up to 3 months. Cut into individual portions first, for easy grab-and-go freezer meals.
- Thaw and reheat: thaw in the fridge and use within 24 hours. Heat until steaming hot all the way through, once only. Don’t refreeze.
Bacon and Brie Frittata (Breakfast Without the Faff)
Equipment
- Oven-proof frying pan
- Large bowl
- Whisk
- Sharp knife or kitchen scissors
- Slotted Spoon
- Oven with grill
Ingredients
- 200 g bacon pre-cut bacon pieces are fine
- 8 large eggs
- ½ cup (125 ml) thickened or heavy cream
- 2 garlic cloves or 2 tsp jarred minced garlic
- ½ tsp salt
- ½ tsp pepper
- 125 g Brie kept in the fridge until step 10
Instructions
- Chop the bacon into small pieces.
- Cook the bacon in the oven-proof pan on medium heat until crisp and dark golden.
- Lift the bacon out with the slotted spoon onto paper towel.
- Tip off the fat, leaving about 2 tbsp in the pan.
- Take the pan off the heat and let it cool while you're preparing the other ingredients.
- Whisk the eggs, cream, garlic, salt and pepper in a large bowl until no streaks of white remain.
- Stir in two-thirds of the bacon.
- Put the pan back on medium-low heat and swirl the fat to coat the base.
- Pour in the egg mixture. Cook without stirring for a couple of minutes, until the edges are set and the middle still wobbles.
- Slice the Brie thinly and lay it over the top, then scatter the rest of the bacon.
- Move the oven rack to the second highest position and turn the grill on high.
- Grill for 2-5 minutes, until puffed and golden. Stay close, because it can burn fast.
- Take the pan out with an oven mitt. The handle is hot.
- Rest for 5 minutes before cutting into 6 wedges.
Notes
- Fridge: up to 3 days in a sealed container.
- Freezer: up to 3 months. Cut into individual portions first.
- Thaw in the fridge and use within 24 hours. Reheat until steaming hot all the way through, once only. Don't refreeze.
- Jarred garlic works fine here.
Nutrition
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