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Home » Recipes » Breakfast & Brunch

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

Easy Sheet Pan Frittata with Bacon, Mushrooms, and Leeks

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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!

a slice of sheet pan frittata on a spatula.

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 is just what you need!

Jump to:
  • Sheet Pan Frittata
  • Ingredients
  • Substitutions
  • Variations
  • Instructions
  • Expert tip
  • Recipe FAQ's
  • More recipes featuring eggs
  • Easy Sheet Pan Frittata with, Bacon, Mushrooms, and Leeks

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!

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!

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.

  • 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!

slicing leeks.

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.

rinsing and draining sliced leeks.

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.

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

sauteing mushrooms and leeks.

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.

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

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.

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.

horizontal view of a fully baked sheet pan frittata.

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.

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.

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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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 1 vote
Author: Cynthia
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

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!

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.

Nutrition

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?Mention @butfirst_webrunch or tag #butfirstwebrunch!

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Hi, I'm 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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