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Breakfast Recipes

This Bacon Leek Frittata Recipe Is a 6-Ingredient Smoky + Hearty Breakfast Dish

A light and fluffy frittata is a mouthwatering way to start the day!

For a delicious and easy brunch option, try this Bacon Leek Frittata recipe. This egg dish boasts a combination of ingredients including cherry tomatoes, leeks, bacon and Gouda. Not only does this make the frittata filling, but it gives the dish a pungent taste. The cherry tomatoes are cooked in bacon drippings for an irresistible smoky finish to this delight that also doubles as a delicious brunch!

While this recipe is tasty as is, making flavor tweaks customizes the dish to your liking. To reduce the fat in this frittata, use egg whites instead of whole eggs. Additionally, you can use other cheese like cheddar, pepper Jack or Parmesan. If you want to make the frittata extra hearty, add more proteins like cooked sausage, cubed ham or even smoked salmon. Tell us in the comments how you would flavor up this homemade frittata!

Craving more tasty egg dishes? Make these recipes for Fried Deviled Eggs and Egg in a Hole.


6 servings

Total Time

Prep Time


  • 6 slices bacon
  • 1 cup cherry tomatoes
  • 9 eggs
  • 1 cup shredded Gouda, 4 oz.
  • 2 leeks, white and light green parts only, chopped
  • 3 cups baby arugula
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1 Tbs. oil


• In 10” oven-proof skillet, cook bacon over medium heat, flipping once, until crisp, about 4 min. per side. Transfer to paper towels; once cool, crumble. Remove all but 1 Tbs. bacon drippings from skillet. Add tomatoes; over medium heat, cook, stirring occasionally, until starting to soften, about 5 min. Remove and reserve.

• Heat oven to 350°F. In bowl, beat eggs with 1/4 tsp. salt, 1/4 tsp. pepper and 1/4 tsp. garlic powder; stir in cheese. In same skillet, heat 1 Tbs. oil over medium heat. Add leeks; cook, stirring occasionally, until softened, about 5 min. Add 1/3 cup water; reduce heat to medium-low. Cover; cook until tender, 7–8 min.

• Add bacon back to skillet; pour in egg mixture. Over medium heat, cook until edges are just set, 2–3 min. Transfer to oven. Bake until set in center, 7–8 min. Top with arugula and tomatoes.


  • Calories: 250 kcal
  • Fat: 17 gram
  • Saturated Fat: 7 gram
  • Protein: 17 gram
  • Carbohydrate: 7 gram
  • Fiber: 1 gram
  • Cholesterol: 300 mg
  • Sugar: 3 gram
  • Sodium: 450 mg
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