Giving thanks for Cheesy Bacon and Brussels Sprouts Frittata

by Lauren


This post marks the beginning of the LYK Thankful Thanksgiving series. We will be providing you with three simple and delectable recipes to enjoy on Thanksgiving day!


If you follow our blog at all, you probably know we are extremely thankful for food.

Like seriously, thankful for food.


We have had quite the year in the LYK; cooking and sharing food with you. It’s been simply amazing to share in the joy of food and the community that is brought together by it.

Wouldn’t you agree? Smile


Today is no exception friends. This frittata is a great savory brunch dish for Thanksgiving morning.

I have a new love of slicing Brussels sprouts thinly since making this dish. They are much easier to eat and cook faster.


I know you know this already, but if you add bacon to anything it tastes 1000x better.

If you cook veggies in bacon grease, they taste 1000x better.

So, in effect, this frittata is 1000x better than any other frittata. Right?


The thyme also adds a little, “Hm, what is that deliciousness? It’s fantastic!” to the dish.

Just enough savory punch to get your taste buds to throw a Thanksgiving party in your mouth.


Cheesy Bacon and Brussels Sprouts Frittata


1/2 onion, diced

3/4 cup Brussels sprouts, thinly sliced into rounds

1/2 cup mushrooms, sliced

4 slices bacon, diced

1 teaspoon thyme, chopped

1 cup shredded potatoes

1 cup shredded cheese (cheddar, swiss or a combination of both)

6 eggs

1/4 cup milk


In a medium cast iron (or other oven proof) skillet press the shredded potatoes down into it and let them get crispy and golden for 8 minutes over medium heat. Add the bacon, onion, mushrooms and thyme and sauté for 5 minutes or until tender and bacon is crisp. Stir in 1/2 cup of the cheese.

Whisk together milk and eggs and pour into the skillet. Let cook for about 5 minutes or until the edges are cooked through. Top with the remaining cheese and place skillet under broiler for 5 more minutes, until it is golden brown and bubbly.



From the Little Yellow Kitchen,


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4 Responses to “Giving thanks for Cheesy Bacon and Brussels Sprouts Frittata”

  1. This looks so good I want to make it right now! Can’t wait to try it.

  2. Amazing looking recipe. I love Brussels sprouts, and I have never seen them used in a frittata before. Very clever! And you are right, everything is better cooked in bacon grease! :)

    Thanks for sharing this recipe!

  3. Lauren

    Thank Jean. I’m glad I’m not the only one cookin’ my veggies in bacon grease!

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