Take your eggs to the next level with this easy Sheet Pan Bacon Frittata with Mushrooms and Leeks. This is going to be your new favorite - for every meal!
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I am all for an easy breakfast that you can prepare ahead, or at least get the all components ready to go. This Sheet Pan Frittata definitely does that for you! Whether it's a relaxing Sunday in, or a quick pull-it-together and then take a shower morning, this recipe for Bacon Frittata with Mushrooms and Leeks is just what you need!
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Sheet Pan Frittata
The problem with most frittatas is, they take more time than most of us have in the morning. I solved that pesky problem by making a frittata that you can bake in a sheet pan! It's just the right size to cook quickly and get breakfast into hungry bellies and you can do all of the prep work the night before! Serve it for breakfast, pack it to go, or put it in a biscuit sandwich. A Sheet Pan Frittata just might be the perfect breakfast!
I conceived and made hundreds (hundreds!) of frittatas in my time as the night baker in a busy Jersey Shore bakery. In addition to getting all the pastries baked and on the counter by 6:30 am, I had to make at least 1, and up to 5, frittatas a day using whatever ingredients I could find in the walk-in fridge.
We never had leeks, and cooking them, along with bacon and mushrooms, would take time that I just didn't have, so this is the one I wished I could have made. So, I turned it into a Sheet Pan Frittata, and now you can too!
Better Buffet Brunch: Divide the filling amongst 6 wells of a muffin pan and make this into individual Mini Frittatas, like my Spinach and Feta Muffin Pan Frittatas.
Ingredients
Simple ingredients often make the best food and these, along with salt and pepper, are all you need to make an amazing Sheet Pan Frittata!
See recipe card for quantities.
Substitutions
This recipe is already gluten-free, but you can also adapt it to other dietary needs.
- Dairy Free - Feel free to substitute your favorite alternative milk for the heavy cream. Oh, and vegan cheese is a thing!
- Low sodium - Use low sodium bacon or leave out the bacon entirely and make this a delicious vegetarian frittata.
- Vegan - I have not tried it, but a simple internet search shows many ways to veganize a frittata, including using tofu, chickpea flour, and mung beans. You can also use egg substitutes, such as Just Egg.
Variations
The thing I love most about a frittata is that you can make it your own based on what you have in your fridge and pantry! It can truly be a clean-out-the-fridge situation, or try one of these versions:
- Italian - One of the most requested frittatas at the bakery, my Italian Frittata has mozzarella, artichoke hearts, and fresh Italian herbs!
- Everything Bagel- My Smoked Salmon Frittata has all the flavors of a bagel with lox, including red onion, capers, tomatoes, and of course smoked salmon. Amazing!
- DIY - The best frittatas are the ones you come up with on your own. For best results, sauté your vegetables first so that they release all their moisture before adding them to the frittata base.
Instructions
All of the steps to making your Sheet Pan Frittata, up to adding the egg mixture to the sautéed ingredients, can be done the night before. All you have to do in the morning is preheat the oven while you assemble and put it in to bake. Go take a shower. Have a cup of coffee. Relax, breakfast is almost ready!
1. Preheat oven to 375°F. Slice the white and light green portion of the leek down the center, then slice into ¼ inch half moons.
2. Rinse and drain the sliced leeks to remove any residual dirt or grit. Dry on a clean kitchen towel or paper towels.
3. Sauté your bacon until crispy and then remove to a paper towel lined plate. Save the bacon fat for sautéing the vegetables.
4. Sauté the mushrooms until they just start to take on color, about 3 minutes. Add the sliced leeks and continue cooking until the mushrooms are browned and the leeks are soft and fragrant, about 5 more minutes.
5. Scatter the bacon and the vegetables on a small sheet pan (quarter sheet) that has been sprayed with nonstick spray.
6. Whisk together the eggs, heavy cream, Gruyère, salt, and pepper. Pour the egg mixture over the vegetables and spread to all corners of the pan, making sure to distribute the ingredients evenly.
7. Bake at 375°F for 18 to 20 minutes, or until it is puffy around the edges and a skewer or toothpick inserted into the center comes out clean( internal temperature should be at least 160°F). Allow to cool for just a few minutes, then slice and serve.
Want more sheet pan frittatas? Try my Spring Asparagus Frittata, filled with fresh vegetables and herbs and dolloped with creamy garlic and herb Boursin cheese. It's a crowd pleaser!
Expert tip
Like any protein, eggs cook more quickly and consistently when they are not cold. I prefer to whisk the egg mixture for my sheet pan frittata before I do any of the other prep, to allow the eggs to come to room temperature.
According to the American Egg Board, it is food safe to leave your eggs out for 20 to 30 minutes before using them in cooking and baking.
Accessorize your eggs - Try putting your frittata in little pie crusts like I did with my Quiche in a Muffin Pan. Like an edible coaster for your eggs!
Recipe FAQ's
A cooked frittata can be kept at room temperature for up to one hour. After that it should be covered and refrigerated for up to 3 days.
I find that a cold frittata is just as delicious as a warm one, but if you prefer it warm, heat in a microwave until warm, about 45 seconds to a minute.
Absolutely not! As much as I love eating a frittata on its own or sliding a slice between the layers of a biscuit, it is just as delicious served alongside a salad for lunch or dinner.
More recipes featuring eggs
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-Cynthia
📖 Recipe
Easy Sheet Pan Frittata with, Bacon, Mushrooms, and Leeks
Equipment
Ingredients
- 6 large eggs
- ½ cup heavy cream
- 3 ounces Gruyère cheese shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 slices bacon diced
- 8 cremini mushrooms sliced
- 1 leek white portion only
Instructions
- Preheat oven to 375°F . Spray a quarter sheet pan with nonstick spray.
- Slice leeks into half moon shapes and place in a salad spinner or a bowl filled with water. Rinse the leeks thoroughly to remove all dirt and drain well. Dry on a clean dish towel or paper towels. Set aside.
- In a medium bowl, or large measuring cup, whisk together eggs and heavy cream. Add in Gruyère cheese, salt, and pepper and whisk to combine. Set aside.
- In a nonstick pan, sauté bacon until crisp. Remove bacon from the pan and drain on a paper towel lined plate.
- In the same pan, sauté mushrooms until just beginning to brown. Add leeks and sauté until they are soft and the mushrooms are brown all over. Season with salt and pepper to taste.
- Arrange the mushrooms, bacon, and leeks on the prepared sheet pan. Pour the egg and cheese mixture over them, making sure to redistribute all of the bacon and vegetables evenly.
- Bake at 375°F for 18 to 20 minutes, or until the eggs are set.
- Serve warm, room temperature, or cold. Enjoy!
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I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Notes
- Frittata can be kept at room temperature for up to an hour. Then it should be covered and refrigerated for up to 3 days.
- To reheat, place in the microwave for 45 seconds to 1 minute, or until it reaches an internal temperature of 165°F.
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