My husband could eat eggs for breakfast every morning. The problem is that he cannot seem to make simple scrambled eggs. He pulls 27 containers out of the fridge and pretty much takes over every counter surface available. This caprese frittata with bacon recipe is perfect for him, because he gets his explosion of flavors but with VERY little mess!
It’s also perfect for days that you know are going to be busy but still want to make something a little extra special to start your family’s day off right! You know like Easter!
I’m a firm believe in every meal being special on holidays. So even though Easter is probably one of my busiest holidays since we have a lengthened church service and then come home to host anywhere from 30-40 people, I still want to make sure my family starts the day with a delicious, warm breakfast.
There are 3 things I love about this recipe:
- It’s made with 1 bowl and 1 pan. That’s it! And no one needs extra dishes on a holiday!
- It’s a great way to use up leftover veggies that are on their last leg.
- The leftovers reheat very well. We often make one on Sunday afternoons to have for breakfast throughout the week!
And I’m really being serious about throwing whatever you have on hand in. I try to make a big tray of cut-up veggies at the beginning of every week for us to snack from. By the end of the week, there are always some stragglers left behind. I’ll chop up the peppers, broccoli, tomatoes, mushrooms and more to add to a frittata. If we have ham left at the end of a school/work week, I’ll chop that up and throw it in too.
A frittata is basically an omelet that you don’t have to worry about flipping, so whatever you’d throw in an omelet is fair game here too! This is also nice since it goes from stovetop to oven, because you don’t have to stand and watch it the whole time the way you would an omelet.
For today’s post, I’m sharing a caprese frittata with bacon recipe, because it’s one of my favorite flavor combinations and it just screams spring and Easter to me! Oh, and also, I’m a sucker for roasted tomatoes.
- 8-10 eggs
- ½ cup milk or half and half
- 5 slices bacon
- 1 pint cherry tomatoes
- 2 tsp. minced garlic
- 8 oz. mozzarella roughly sliced
- 1 Roma tomato, thinly sliced
- 8 fresh basil leaves, thinly sliced
- Preheat oven to 375.
- In a medium bowl, add eggs and milk and whisk well to combine. Set aside.
- In a cast iron skillet, cook bacon over medium heat. Remove to paper towels and leave bacon grease in pan. Crumble the bacon once it cools.
- Add cherry tomatoes to bacon grease. Cook for about 2-3 minutes, making sure to stir so all sides get cooked evenly. Add garlic and cook for an additional minute.
- Keeping the heat on medium, slowly pure egg mixture over tomatoes. Add crumbled bacon and stir everything together so it's evenly dispersed.
- Spread sliced tomato, mozzarella and basil leaves evenly over top of the eggs. Cook on stove top for 4 minutes.
- Transfer to oven and cook for 14-16 minutes or until the center is set. It will not jiggle in the middle once it is done.
If you don’t want to add bacon, feel free to leave that step out and it will be even faster prep for you! You can just cook your cherry tomatoes in a little olive oil to still get that awesome roasted flavor. Another tip is to make sure you seed your sliced tomatoes. It only takes a second but it helps your frittata set better since it won’t be as watery then.
But the key is really the cast iron skillet. If you don’t have one, you really should. I swear I use mine nearly every day. The flavor is unbeatable- things really do taste different made in this versus a non-stick frying pan (my gosh, fried onions in a cast iron skillet might be my favorite smell in the world!). But it’s just awesome for recipes like this that need to transition between the stove and the oven. You’ll never find anything to top it!
And since you just made one of the easiest breakfasts ever, it leaves you plenty of time to make these adorable Bunny Butt Cupcakes with your kids! We made these last year for Easter and they were a huge hit!
They’re so simple to make with just some Cadbury Eggs and frosting. We used coconut for the “grass” effect, but you could just tint your frosting green if you aren’t a big coconut fan.And if you aren’t a fan of the traditional Cadbury Cream Eggs… well, you’re crazy, but you’re also in luck because they have Cadbury Caramel Eggs now too!
Either one will get you the cute bunny butt effect for these cupcakes!
Either way, you’re sure to get lots of happy squeals from kids and adults alike! Be sure to check out the recipe and instructions!
ULTIMATE EASTER MENU!
Hosting Easter? Attending a get together and have no idea what to make? We’re here to make your life easier this year. We’ve teamed up with some other amazing bloggers to bring you the ultimate Easter menu. From the main dish to sides, from desserts to even drinks, we’ve got you covered with 25 delicious recipes! Look no further than right here.
Need even more ideas? Check out our All Things Easter board on Pinterest!