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Sweet Potato and Bacon Frittata

Bacon and Sweet Potato Frittata

5 from 2 votes
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.
Prep Time 10 minutes
Cook Time 40 minutes


  • 6 strips of bacon diced
  • 3 shallots sliced thin
  • 1 teaspoon salt
  • 1 sweet potato about 8 ounces, diced fine
  • 1 handful spinach
  • 10 large eggs
  • Big pinch of salt and pepper
  • 1 teaspoon fresh thyme more for garnish


  • Preheat oven to 375°F.
  • 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.
  • Add shallots and salt cook for 3 minutes.
  • 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.
  • Add in spinach and toss until wilted. 
  • Whisk together the eggs in a bowl and add a big pinch of salt, pepper and thyme.
  • 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.
  • Transfer skillet to the oven and bake for 20 to 30 minutes until eggs are set.
  • 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.


Serving: 1/4 recipeCalories: 293kcalCarbohydrates: 10gProtein: 21gFat: 19gSaturated Fat: 6gCholesterol: 400mgSodium: 900mgFiber: 3gSugar: 2g
Keyword: Sweet Potato Frittata
Course: brunch
Method: Bake
Author: Lexi's Clean Kitchen