Easy Sheet Pan Frittata with, Bacon, Mushrooms, and Leeks

a slice of sheet pan frittata on a spatula.

5 from 1 vote

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!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch

Cuisine: American, Italian

Servings: servings

Calories: 219kcal

Author: Cynthia

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!

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