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.
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!
Nutritional Information & Recipe
Bacon, Egg and Cheese Frittata with Spiralized Potatoes
- 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.