Bacon, Egg and Cheese Frittata with Spiralized Potatoes

gluten freemeat & poultry
Bacon, Egg and Cheese Frittata with Spiralized Potatoes

Bacon, Egg and Cheese Frittata with Spiralized Potatoes

Being down in Florida, I miss little things about home back in New Jersey.

I miss great bagels, cozy Saturday and Sunday mornings with Lu and the baby, and the convenience of living in the NYC area.

Of course, I don’t miss the freezing cold weather and I’m grateful to have my parents here to help with the baby, but there’s no place like home, ya know?

If you’re a born and bred Jersey guy/gal, you know of the Bacon, Egg and Cheese sandwich – or, pork roll sandwich, depending on what part of Jersey you hail from.

Bacon, Egg and Cheese Frittata with Spiralized Potatoes

I used to LOVE these sandwiches when I was younger. Now, they’re the occasional treat when I do have them – and this frittata is a healthy spin on that delicious treat!

The spiralized potatoes give this frittata the carby salty goodness of the classic BEC sandwich – and it makes this a filling, satisfying breakfast.

If you’re looking for a great brunch idea or a hearty meal prep breakfast, make this frittata – it would even work well as muffins!

Bacon, Egg and Cheese Frittata with Spiralized PotatoesInspiralized

Nutritional Information & Recipe

Bacon, Egg and Cheese Frittata with Spiralized Potatoes

Prep Time10 mins
Cook Time30 mins
Total Time40 mins


  • 4 slices bacon
  • 2 small Yukon Gold potatoes peeled, Blade A
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 8 large eggs
  • 1 tablespoon chopped chives
  • 1/2 heaping cup shredded cheddar cheese


  • Preheat the oven to 425 degrees.
  • Place a medium, 10" skillet, over medium-high heat. Add the bacon and cook for 5 minutes, flip, and cook another 5 minutes or until crispy and cooked through. Transfer to a paper towel lined plate.
  • Immediately add the potato noodles and season with garlic powder, salt, and pepper. Toss in the bacon grease and let cook, tossing occasionally until cooked through, about 7 minutes.
  • Meanwhile, crumble the bacon. Whisk the eggs together in a medium bowl and add the bacon, chives, and cheddar cheese. Stir to combine.
  • Once the potatoes are done cooking, spread them out evenly on the bottom of the skillet. Pour over the egg mixture and swirl the pan until eggs cover the potatoes. Cook until eggs are set on the bottom, 2-3 minutes. Transfer the skillet into the oven and bake for 10-12 minutes or until eggs are completely set. You will see bubbling on the sides from the bacon grease. Remove from the oven and slice into four or eight slices. Serve immediately.

Bacon, Egg and Cheese Frittata with Spiralized Potatoes

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Alyssa says:
What kind of skillet do you use that can go from stovetop to oven?! Don't want the maintenance that comes with cast iron.
Ali Maffucci says:
Alyssa - use one that doesn't have any plastic on it or enamel!
Linda says:
Alyssa - you could use stainless steel cookware - works great!
Donna says:
I like using my iron skillet. Heavy as all get out, but I think it works the best.
Ed Adams says:
I have two non-stick skillets, both with metal handles, that work well. One is a red copper-fused 10” and the other is a white 12”. Although I also like using my cast iron skillet.
Cloe says:
I made a frittata with my copper chef skillet. Don't know if that meets the issues Ali mentions above. Ft
Nancy says:
I use my copper chef in the oven and it doesn't stick.
Jan Marie says:
Is enamel the same thing as ceramic?
Donna says:
If I don't have bacon in the house I've used breakfast sausages (turkey) or even Italian sausages (turkey) or even low salt ham. I've also added left over veggies from the night before.
Meaghan says:
That's fantastic!
Donna says:
Pat says:
Can this be made ahead of time, frozen and then reheated?
Pat says:
Left the wrong email address on the cook ahead question.
Emily says:
This looks delicious. I’m new to spiralizing and your website. I have a quick question though. I have a Paderno spiralizer. What are the blade equivalents to your machine’s A, B, C and D. Thanks for your help.
Nicole says:
I have a Paderno too! The blades go from largest to smallest, so Blade A is equivalent to the flat blade (wide lasagna-like noodles), and Blade D is the one that makes the smallest noodles (like angel hair pasta). She shows the shapes of the noodles here too:
Meaghan says:
Hi Emily! We always say to just do your best to match up the noodle shapes made by your spiralizer with those made with the Inspiralizer. In most cases, noodle shape is all personal preference!
Ed Adams says:
...and I always thought bacon, egg and cheese sandwiches were a Southern invention. A tip for those sandwiches, though, -- Toast the bread, spread with mayonnaise, put the cheese on first, then the bacon (I like to just cut the strips in half either before or after frying and put one strip on each sandwich) then the egg (just break the yolk and fry the egg whole). The bacon holds the egg in place. If the egg and cheese are together the egg tends to slide out of the sandwich as you eat it. Now, this suggestion will probably get me banished from the site, but, any time I combine potatoes with egg and cheese (or pretty much anything else) I like a little ketchup (or catsup, if you prefer) drizzled on as a flavor enhancer.
Meaghan says:
Thank you for sharing!
cakespy says:
Why are we not all eating this at all times. Looks perfect: delicious, cozy, hearty, energizing. And pretty!
Meaghan says:
Right?! Thank you so much!
Albert Bevia says:
Nothing like creating a dish that reminds you of back home, this frittata looks insane good, plus anything wth bacon is always a winner, great recipe :)
Meaghan says:
We love that feeling good food can bring you! Thank you so much!
Jordan McGregor says:
Hey Ali thanks for the beautiful recipe idea! You mentioned that you could make these into muffins as well. How would you adjust cooking time if you were to go the muffin route?
Toni says:
Can this be baked in a glass dish instead of a cast iron skillet? I have one, but I haven’t used it often, and I’m not too confident I don’t burn the eggs if I use it....
Ed Adams says:
Couple of things -- First, if you don't have a cast-iron skillet, but you have a non-stick skillet like a T-Fal or copper infused skillet with a metal handle, use that. Second, Don't skip the step of cooking the one side on the stove-top. You need to spread out the potatoes (after they're done) and pour the egg mixture on top, then cook on the stove top until the bottom of the frittata is set, then put the skillet in the oven to cook the top. Don't use a glass baking dish for that, obviously. That said, I guess you could transfer the frittata to a glass baking dish for the last step, if you want and if it fits, but that just makes another dish to wash.
Toni says:
Pam says:
Oh man. This is the good stuff. Yum yum.
Anonymous says:
I hail from Jersey so the pork roll, AKA "Taylor Ham" is my favorite. The delis here in the Midwest carry Taylor Ham so I have happy frittatas. KC
Meaghan says:
That's so great!

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