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But First We Brunch » Recipes » Eggs

Homemade Sheet Pan Frittata with Bacon and Leeks

Published: Mar 9, 2023 · Modified: Mar 9, 2023 by Cynthia Christensen · This post may contain affiliate links · 1 Comment

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5 from 2 votes
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Take your eggs to the next level with this easy Sheet Pan Frittata with Mushrooms and Leeks and feed a crowd in record time. This is going to be your new favorite - for every meal!

a slice of sheet pan frittata on a spatula.

Save This Recipe! 💌

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!

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 with Bacon, Mushrooms, and Leeks with 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 a sheet pan frittata is just what you need!

Jump to:
  • Why a Sheet Pan Frittata?
  • Ingredients
  • Substitutions
  • Variations
  • Short Recipe Video
  • Instructions
  • Expert tip
  • Recipe FAQ's
  • More recipes featuring eggs
  • 📖 Recipe
  • 💬 Comments

Why a 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 and also a great way to meal prep!

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 this amazing Sheet Pan Frittata, but remember, this is only my suggestion. HYou can add whatever you like to make this frittata your own!

Ingredients for sheet pan frittata with mushrooms, bacon, and leeks.

See recipe card for quantities.

Substitutions

This recipe is already gluten-free, but you can also adapt it to other dietary needs or preferences.

  • Other veggies -  I happen to love leeks and mushrooms, but quartered cherry tomatoes or halved grape tomatoes, sauteed leafy greens, bell pepper, or your favorite veggies or seasonal produce would be great.
  • Other cheeses - Crumbled feta, goat cheese, ricotta cheese, or your favorite vegan cheese will do very well.
  • Dairy - Feel free to substitute with whole milk or 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 vegan 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, italian seasoning, 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.
  • Grab-and-go - Pour your frittata mix into a well-greased muffin pan for the most adorable, and portable, Muffin Tin Frittatas!

Short Recipe Video

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!

Start by preparing your quarter sheet pan. Either spray it with nonstick cooking spray or line it with parchment paper.

slicing leeks.

Step 1. Preheat oven to 375°F. Slice the white and light green portion of the leek down the center, then slice into half moon ¼ inch thin slices.

rinsing and draining sliced leeks.

Step 2. Rinse and drain the sliced leeks to remove any residual dirt or grit. Dry on a clean kitchen towel or paper towels.

sauteing bacon in a nonstick pan.

Step 3. Sauté your bacon  over medium heat until crispy and then remove to a paper towel lined plate. Save the bacon fat for sautéing the vegetables.

sauteing mushrooms and leeks.

Step 4. Increase to medium-high heat and 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.

adding mushrooms, bacon, and leeks to a sheet pan.

Step 5. Scatter the bacon and the vegetables on a small sheet pan (quarter sheet) that has been sprayed with nonstick spray.

pouring egg custard onto sheet pan containing other frittata ingredients.

Step 6. Whisk together the eggs, heavy cream, Gruyère, salt, and pepper. Pour egg mixture over the vegetables and spread to all corners of the pan, making sure to distribute the ingredients evenly.

horizontal view of a fully baked sheet pan frittata.

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

How long can I keep the frittata out?

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.

How do I reheat leftover frittata?

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.

Are frittatas just for breakfast?

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.

serving sheet pan frittata with a side salad for dinner.

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Cynthia from But First We Brunch writing down a brunch recipe.

Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia

📖 Recipe

a slice of sheet pan frittata on a spatula.

Easy Sheet Pan Frittata with Bacon, Mushrooms, and Leeks

Take your eggs to the next level with this easy Sheet Pan Frittata with Bacon, Mushrooms, and Leeks. This is going to be your new favorite - for every meal!
5 from 2 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Breakfast, Brunch
Cuisine American, Italian
Servings 6 servings
Calories 219 kcal

Equipment

  • Large nonstick pan
  • Small sheet pan
Prevent your screen from going dark

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!

Save This Recipe! 💌

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!

Video

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.
Calories: 219kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 377mg | Potassium: 247mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 1mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?I would love for you to leave a comment!

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Comments

    5 from 2 votes (1 rating without comment)

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  1. Maddie J says

    April 13, 2025 at 9:59 am

    5 stars
    This recipe was PERFECT! I made it for breakfast and now I know what I'm making for Easter brunch! Everyone loved it. Thank you!

    Reply
Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

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