Sharing a hearty brussels sprout frittata with caramelized onions, crispy bacon, and lots of parmesan cheese. It’s a simple breakfast recipe full of flavors that work SO well together. Something a little fun and different to change up your everyday routine. You can serve this frittata with some jammy toast or something else sweet alongside to complete the morning spread!
brussels sprout frittata – the details
Sweet, smoky, salty, savory…this brussels sprout frittata hits all of the right notes. I love how simple it is to throw together, and it truly will make breakfast the most exciting and delicious part of your day.
You’ll start by dicing up some bacon and rendering it in the oven. I like to cook bacon in the oven so that it cooks nice and evenly. I used a maple bourbon bacon when making this because it’s what I had on hand (and it’s my absolute favorite), but any regular bacon will work.
Once crisp, you’ll transfer the bacon out of the skillet and start to build the frittata, saving the smoky + crispy bacon to top it off. The base of the frittata is brussels sprouts and onions. The key to getting both deeply browned and caramelized is cooking the vegetables separately.
I find for the listed amount of ingredients and when using a 10” skillet, three rounds of sauteing does the trick (two batches of brussels sprouts + one onion).
Space in the skillet is essential for caramelization.
Once you’ve got some good color on your veggies and they’re tender, you’ll whisk up the egg mixture. A combo of eggs, whole milk, maple syrup, and parmesan cheese gives this frittata the perfect texture and a really delicious sweet and salty flavor.
You’ll pour the eggs into the skillet and after 20 minutes in the oven, you’ve got yourself a golden, perfectly cooked brussels sprout frittata that’s ready to slice and serve! With plenty of bacon and parmesan cheese over top, of course. Enjoy!
If you’re looking for more egg recipes, here are a few favorites:Print
Brussels Sprout Frittata with Bacon & Parmesan
a simple brussels sprout frittata with caramelized onions, crispy bacon, and parmesan cheese
- ½ lb bacon, diced
- olive oil
- 1 lb brussels sprouts, ends removed + halved + very thinly sliced
- kosher salt
- freshly cracked black pepper
- 1 small onion, thinly sliced
- 10 eggs
- ¼ cup whole milk
- 2 tbsp maple syrup
- 1 cup freshly grated parmesan cheese, plus extra for garnish
- 1 tbsp fresh thyme leaves
- Preheat the oven to 400°F. Spread the bacon into an even layer in a 10” cast-iron skillet. Bake for 15 minutes. Lower the heat to 375°F and bake for another 15 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside.
- Place the skillet (with the bacon fat) onto the stove over medium-high heat. Add a drizzle of olive oil and half of the brussels sprouts. Quickly cook until caramelized and tender, about 3-4 minutes. Season with salt and black pepper. Transfer the brussels to a plate. Repeat with the remaining half.
- Add another drizzle of olive oil to the skillet, along with the onion. Reduce the heat to medium and cook for about 10 minutes, stirring often, until caramelized and tender. Season again. Add the brussels back to the skillet and stir to combine.
- In a large mixing bowl, whisk the eggs until frothy. Whisk in the milk, maple syrup, and ¾ cup of grated parmesan cheese. Pour the mixture into the skillet. Turn the heat to low and let cook for 1 minute, allowing the eggs to slightly set.
- Sprinkle the remaining ¼ cup of parmesan over the eggs. Transfer the skillet to the oven and bake for 20 minutes, or until fully cooked though. Let cool for about 5 minutes.
- Cut the frittata into slices and serve with the reserved bacon, fresh thyme, more parmesan, and black pepper over top.
If you can, try to find a real wedge of parmesan cheese for this recipe compared to pre-grated parmesan. To grate it, use a microplane and simply grate it back and forth. This creates light shreds of parmesan that melt beautifully into the eggs.