Bacon Butternut Squash Frittata
Breakfast just got better with the creation of this Bacon Butternut Squash Frittata. This quick meal also makes a delicious breakfast-for-dinner, lunch or snack.
This frittata is loaded with nutrient-dense, fiber-packed veggies and tons of protein, thanks to all those eggs. But it’s also loaded with FLAVOR! The addition of bacon truly makes this frittata irresistible.
Not only is this recipe oh-so-tasty, it’s also super simple, requiring just 6 ingredients (give or take a spice). And it all happens quickly (about 45 minutes) since you prep your egg mixture while the vegetables are roasting away.
My favorite roasted vegetables are butternut squash and red onion. They get all tender, caramelized and sweet – and I could literally eat this combo as a side dish to any meal every day. This recipe is inspired by that vegetable combination, with the addition of kale and bacon… nuff said.
I’ve made a lot of frittatas and quiches in my day and, honestly, this just might be the best ever. I love keeping it on hand for a quick grab-and-go breakfast, a light lunch with a green salad, or just a little afternoon snack. It reheats beautifully, but if you’re like me, you’ll just eat it cold straight from the fridge. Multiple meals, multiple times to bring joy!
It’s especially great to cook up and have ready during this busy season. When I have guests visiting and numerous mouths to feed, I try to have a couple of meals made ahead of time that I can pull out at a moment’s notice. Remember there are many meals to share leading up to and after the big ones!
This Bacon Butternut Squash Frittata is my new favorite! It’s:
Loaded with flavor
& Super satisfying
This would make the perfect lazy weekend breakfast or brunch, especially during the holiday season.
If you try this frittata, let us know! Leave a comment and don’t forget to take a picture and tag it #kimscravings on Instagram! I love to see what you come up with. Happy holidays, friends!
Bacon Butternut Squash Frittata
- 1 red onion, coarsely chopped
- 2 cups butternut squash, cubed*
- 5 slices bacon, diced
- 2 cups packed finely chopped raw kale, hard stems removed
- 8 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper to taste
- 4 oz. crumbled feta cheese
- Preheat oven to 400 degrees F. and prepare baking sheet with cooking spray.
- Evenly spread onion and squash on baking sheet. Lightly spray veggies with cooking spray and season with a dash of salt and pepper.
- Bake onions and squash for a total of 25-35 minutes. You’ll know they’re done when the onions are brown and caramelized, and the squash is fork tender. Remove from oven and set aside.
- While vegetables are roasting, crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Set aside.
- Place the diced bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until it's just beginning to crisp, about 5 minutes. You may desire to drain some of the bacon fat. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then throw a lid on the pan and let it steam for 2-3 minutes, or until tender. (I didn't drain my bacon fat and did not add the splash of water.) Remove the lid and add the cooked onion and squash.
- Pour the eggs over the bacon and vegetables and use a rubber spatula to spread them out evenly. Sprinkle the crumbled feta cheese over the top, then place the skillet in the oven at 400 degrees F. for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If it's still runny, place back in the oven for a few minutes more.
- Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.
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