Bacon and Sweet Potato Frittata

Sweet Potato and Bacon Frittata

Hello perfect weekend brunch! This Bacon and Sweet Potato Frittata is just what a lazy Sunday morning breakfast calls for. It’s quick and simple and also free from dairy and gluten. And bonus: it’s freezer-friendly for a make-ahead breakfast.




  1. Preheat oven to 375°F.
  2. Add bacon to a large (10-12″) oven-safe skillet and turn the heat to medium. Cook bacon until crispy, stirring every few minutes. Drain off all excess fat, except for 1 tablespoon.
  3. Add shallots and salt cook for 3 minutes.
  4. Add a splash of oil if the pan is dry, and then add sweet potato. Cook until beginning to soften, about 8 minutes. Add 2 tablespoons of water and let cook until the sweet potatoes are fully softened.
  5. Add in spinach and toss until wilted. 
  6. Whisk together the eggs in a bowl and add a big pinch of salt, pepper and thyme.
  7. Pour the eggs into the skillet and stir around for 1 minute, then let it continue to cook until the edges of the eggs have started to cook, about 2-4 minutes. Shut off heat.
  8. Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set.
  9. Slice, top with additional thyme leaves, and serve hot.


This frittata can be frozen, for up to 2 – 3 months. To freeze, let fully cool. You can (optionally) intially freeze on a sheet tray so it is frozen flat, and then wrap in plastic wrap twice. When ready to serve, let it slowly defrost in the refrigerator for 12-24 hours. Then slowly reheat in a 300-degree oven until heated through.

This recipe was originally published in 2014, and republished in 2020 with an updated recipe and photos.


Keywords: Sweet Potato Frittata

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Total Time Author: Lexi



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