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    Home » Keto Breakfast » Keto Frittata with Bacon and Brie

    Published: Feb 21, 2023 by Carolyn

    Keto Frittata with Bacon and Brie

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    23.5K shares
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    Practically carb-free, you can serve this easy keto frittata for breakfast, brunch, or dinner! Flavorful and hearty, it takes only 25 minutes to make from start to finish.

    Puffy keto frittata in a cast iron skillet with a striped napkin.

    Have I ever mentioned how much I love keto frittata? It’s honestly something everyone should learn how to make. So if you’ve never made one, I urge you address this oversight immediately.

    The first meal I ever made for my husband was a spinach parmesan frittata. This was long before we were married, and I found a book on Italian cooking on his bookshelf.

    When I read that recipe, I practically ran to the grocery store to pick up the ingredients. It was so simple and so elegant, and I couldn’t wait to surprise him with a home-cooked meal. I’ve been hooked on this incredibly flavorful dish ever since.

    If you love easy egg dishes, be sure to check out Sheet Pan Frittata and Keto Breakfast Casserole too.

    Two slices of keto frittata with crisp bacon and melty brie on a blue plate.

    What’s so great about keto frittata?

    I could wax poetic about this classic Italian egg dish all day long but here’s why I love it and why you need to make it:

    It’s extremely low in carbohydrates. A basic egg frittata typically has less than 5g total carbs per serving, depending on what else you put in it. And this keto bacon frittata has less than 2g per serving!

    It’s infinitely variable. Think of frittata the way you might think of a pizza crust. There are so many ways to shake it up, so many delicious variations, and the sky’s the limit. You can take any frittata base, which is just eggs, cream, salt, and pepper, and put your own spin on it. This bacon and brie version is my favorite keto frittata recipe.

    It’s deceptively simple to make. Once you have your ingredients together and your add-ins prepped, it takes only about 10 minutes. There is no real work involved, no huge fuss and effort.

    It’s great for breakfast, brunch, lunch, or dinner. It’s good hot out of the oven but it’s also good at room temperature, making it extra versatile.

    It’s perfect for keto meal prep. Frittata can be easily stored in the fridge for up to 5 days, and is just as good re-warmed in the oven or microwave. So you can make a big one, slice it all up, and have an easy keto meal any time of the week.

    Rave Reviews

    “This was SOOOOO good and really easy – no fussing with the eggs once they’re in the pan. The flavors are so nice together and I’m looking forward to the leftovers. another hit, Carolyn, thanks!” — Linda

    “This was heavenly! I make frittatas a lot, but this was the best one I’ve ever made, hands down. Thank you!” — Nicole

    “I love, love, love this recipe. We have it every week 🙂 A favorite in our household, Thanks so much!!! 😀” — Susan

    Ingredients you need

    Top down image of ingredients for Keto Frittata.
    • Bacon: You can also try this with prosciutto or pancetta. I like to chop my bacon up before cooking, as it crisps up more evenly.
    • Brie: It’s easier to cut the brie into thin slices when it’s cold. You can leave the rind on or remove it. Personally I leave it on as it’s delicious.
    • Eggs: Eggs are the main ingredient in any good frittata. Use large eggs unless otherwise specified.
    • Heavy whipping cream: Heavy whipping cream makes this frittata extra fluffy.
    • Garlic: Fresh garlic adds much more flavor than garlic powder.
    • Salt and pepper

    Step by step directions

    1. Cook the bacon: Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tablespoon of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding.

    2. Whisk the eggs: In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.

    3. Add eggs to the pan: Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10. Layer the sliced brie evenly over the top. Don’t pile it all in the center. Sprinkle with the remaining bacon.

    4. Broil: Preheat the broiler to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown, 2 to 5 minutes, watching carefully to make sure it doesn’t burn. Remove and let cool a few minutes before serving.

    Close up shot of keto frittata in a cast iron pan with a slice taken out of it.

    Expert tips

    There are many ways to make frittata, but the classic Italian method is to first cook it over low heat in a skillet, and then transfer the skillet to the oven and place it under the broiler. It gets puffed and browned with this method and it’s become my favorite way to make it. It’s very easy but there are a few tricks for getting it right.

    Use an oven-proof skillet: It doesn’t need to be cast iron, but you want a good sturdy skillet that can go from stovetop to oven. It also should be able to withstand the heat of the broiler, so make sure your pan can handle heat of up to 500ºF.

    Make sure your pan isn’t too hot: You actually want to cook a keto frittata quite slowly so keep the pan on low heat. If your pan is set over medium and you add the egg mixture, it’s going to fry quickly and your frittata will be tough.

    Let the sides set undisturbed: Once the egg mixture is in the pan, leave it alone for a few minutes. Wait until you can run a rubber spatula around the edges without liquid eggs spilling under. You want the center to be quite loose when you transfer it to the oven.

    Watch it closely under the broiler: Broilers differ in strength so watch your frittata closely. Once your keto frittata is puffed and has a few brown spots, it’s cooked through.

    A spatula lifting a slice of keto frittata above the pan.

    Frequently Asked Questions

    What is a frittata vs quiche?

    Although there are many similarities between frittata and quiche, they are not the same. Quiches typically have crusts, and are cooked more slowly so that they have a custard texture. Frittatas do not have crust and cook faster in the pan. Check out my Keto Quiche recipe and you will see the difference.

    How many carbs are in keto frittata?

    This easy keto frittata recipe has 1.8g of carbs per serving.

    Can frittata be made in advance?

    You can make frittata in advance and reheat it when you are ready to serve. A frittata will keep in the fridge in an air tight container for up to 4 days. You can also freeze it in an airtight container for up to 3 months. Thaw before reheating in the oven or microwave.

    A slice of keto frittata with bacon and brie on a blue plate.

    Variations

    Not a fan of brie or bacon? You can make keto frittata with any delicious add-ins. Try these ideas:

    1. Broccoli and Cheddar (I recommend steaming the broccoli first, for tenderness).
    2. Zucchini and Parmesan
    3. Sausage and Mushroom
    4. Spinach and Feta
    5. Ham and Cheese

    More easy keto brunch recipes

    • Almond Flour Keto Pancakes
    • Keto Coffee Cake
    • Blueberry Keto Scones
    • Keto Chocolate Chip Muffins
    • Denver Omelet Muffins
    • Keto Breakfast Pizza
    Puffy keto frittata in a cast iron skillet with a striped napkin.

    Keto Frittata with Brie and Bacon

    Practically carb-free, you can serve this easy keto frittata for breakfast, brunch, or dinner! Flavorful and hearty, it takes only 25 minutes to make from start to finish.
    4.86 from 28 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Italian
    Keyword: bacon frittata, keto frittata
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6 servings
    Calories: 338kcal

    Ingredients

    • 8 slices bacon chopped
    • 8 large eggs
    • ½ cup heavy whipping cream
    • 2 cloves garlic minced
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 4 ounces brie sliced thin (easiest to do when it’s cold)
    US Customary – Metric

    Instructions

    • Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tablespoon of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding.
    • In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.
    • Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10. Layer the sliced brie overtop. Sprinkle with the remaining bacon.
    • Preheat the broiler to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown,2 to 5 minutes, watching carefully to make sure it doesn't burn.
    • Remove and let cool a few minutes before serving.

    Notes

    Storage Information: Store the frittata in an airtight container in the fridge for up to 4 days. You can also freeze it in an airtight container for up to 3 months. Thaw before reheating in the oven or microwave. 
    Nutrition Facts
    Keto Frittata with Brie and Bacon
    Amount Per Serving (1 slice)
    Calories 338 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Carbohydrates 1.8g1%
    Fiber 0.1g0%
    Protein 18g36%
    * Percent Daily Values are based on a 2000 calorie diet.
    23.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Susan Hawthorne says

      March 12, 2017 at 3:19 pm

      I love, love, love this recipe. We have it every week 🙂 A favorite in our household, Thanks so much!!! 😀

      Reply
      • Carolyn says

        March 12, 2017 at 5:12 pm

        Yay! We love it too.

        Reply
    2. Margie says

      February 16, 2017 at 1:18 pm

      Can this be done in muffin tins?

      Reply
      • Carolyn says

        February 16, 2017 at 1:48 pm

        Probably, as long as they are VERY well greased.

        Reply
    3. Nicole says

      January 29, 2017 at 11:57 am

      This was heavenly! I make frittatas a lot, but this was the best one I’ve ever made, hands down. Thank you!

      Reply
    4. Heather says

      December 06, 2016 at 5:19 am

      Do you perchance have an electric oven? Because your broiling instructions don’t make a lot of sense to to someone with a gas oven, so I thought I’d better check.

      For those who’ve only used gas, electric ovens have a heating element at the the top of the oven compartment that’s used for broiling. The instructions are consistent with that kind of set up. Note that if there’s anything resembling a drawer below the main oven compartment, it’s used for storage.

      For those who’ve never used gas, a gas oven has one burner at the bottom of the main oven compartment. The “drawer” under the main compartment is, in fact, the broiler so you can put things to be broiled under the burner. I’m going to have to see if I can fit a cast iron skillet under there far enough below the burner to not burn a frittata. I may have to remove the top piece from the broiler pan.

      Reply
      • Carolyn says

        December 06, 2016 at 8:54 am

        Actually, while my current oven is electric, I’ve had several gas ovens previous to this (in the last 3 houses I lived in, in Boston) and ALL of them had a broiler element at the top of the oven. I have not seen one of the gas ovens with a broiling drawer in decades. So I am curious either where you live or how old your oven is!

        Reply
        • Heather says

          February 16, 2017 at 9:25 pm

          I currently live in Philly, and before that I lived in the St. Louis area. I have no idea how old my oven is, but it was here when I moved into the house in 1995, and it wasn’t exactly new then. Every gas oven that I ever remember using had a broiler drawer. The idea that one would have a burner at the top just sounds strange to me.

          Reply
          • Heather says

            February 16, 2017 at 9:28 pm

            Oops, used a different email address from what I used before, can you change the email address the previous comment is under?

            Reply
          • Michael Prewitt says

            January 14, 2020 at 7:25 pm

            I havent seen one of those in decades. Most modern gas ovens dont have the lower broiler. Its just a storage drawer.

            The bacon and brie frittata is fantastic BTW. The garlic really makes it.

            Reply
    5. Steve says

      June 23, 2016 at 12:57 pm

      Gorgeous, added sautéed mushrooms as well, with a side of asparagus and a small pinot grigio, perfection

      Reply
      • Carolyn says

        June 23, 2016 at 2:25 pm

        Sound delicious!

        Reply
    6. Amber says

      May 17, 2016 at 11:33 am

      Not a big fan of Brie cheese! Any other suggestions? And how much to use? This sounds delicious otherwise!

      Reply
      • Carolyn says

        May 18, 2016 at 6:38 am

        Any cheese you want will be fine, and use the same amount I used brie.

        Reply
    7. Patricia says

      February 17, 2016 at 7:49 pm

      Thank goodness you were rewarded with a 10 piece set. For all the devoted work you do for us and others, it should have been all of the stainless. You go girl!

      Reply
    8. Heather says

      February 02, 2016 at 4:26 pm

      This is a perfect breakfast for my new Keto lifestyle. I like to prepare dishes Sunday for the week. This is going to be easy to grab and go.
      Yum Yum Yum!

      Reply
    9. cimmaryn says

      August 23, 2015 at 7:08 pm

      Made this today and loved it! When I make it again, I think I might add some onion, maybe mushroom, and definitely some tomato slices on top? It is really yummy, as well as on the salty side (to be fair, I think I added too much salt by accident) — I think tomato would really give it a bright flavor that would be awesome.

      That said, it is pretty perfect as it is! Good sized portions, too. I’m taking it for breakfast at work for the week. Yay!

      Thanks again for all you do — you make low-carbing much more fun!

      Reply
    10. Greta says

      May 09, 2015 at 7:36 pm

      hi! I do not have a cast iron or stainless steel skillet, so I was thinking of baking this in the oven (doubling the recipe for Mother’s Day brunch), I was wondering what you thought the baking temp/time would be for that? I plan to add the Brie about halfway through once the eggs are set around the edges, but still soft in the middle.

      Reply
      • Carolyn says

        May 10, 2015 at 3:08 pm

        I think you will need a 350F oven for at least 30 minutes.

        Reply
    11. linda says

      January 31, 2015 at 11:23 am

      Carolyn, Finally getting around to considering this YUMMY recipe. I live alone and would want to be able to keep some of this for separate meals without having to eat it for 6 meals straight! With my quiche recipes, I assemble them and freeze them without baking (6 smaller quiche pans). When I’m ready to eat one, I bake them from frozen at 350F for about 45 – 50 minutes. Do you think this method might work with this recipe?
      Thanks!

      Reply
      • Carolyn says

        January 31, 2015 at 12:56 pm

        I can’t see why not!

        Reply
        • linda says

          January 31, 2015 at 2:48 pm

          Thanks – I’ll tell you how it works out…

          Reply
    12. Vicky says

      December 29, 2014 at 2:19 am

      OMG! I just died and went to low carb high fat heaven…………….. this is going to go on rotation. Carolyn, you’re a genius!

      Reply
    13. Nutmeg Nanny says

      December 22, 2014 at 8:07 am

      I love KA products. I have been using them for years and keep adding to my collection. This frittata looks pretty tasty too. Love the addition of brie.

      Reply
    14. Pam says

      December 18, 2014 at 12:29 pm

      With stainless steel, even if the pan does get some burned on grease, you can soak it and scour it clean — if that happens with non-stick finishes, it’s ruined. I’m somewhat abusive of my cookware and I love my stainless steel!

      Reply
      • Carolyn says

        December 18, 2014 at 2:44 pm

        I know, I love it! 🙂

        Reply
    15. Anna @ Crunchy Creamy Sweet says

      December 17, 2014 at 6:10 pm

      This frittata looks fantastic! I love bacon and brie together! The pans are gorgeous!

      Reply
    16. Miss @ Miss in the Kitchen says

      December 17, 2014 at 12:55 pm

      This looks like my kind of breakfast! I would love to give this KitchenAid cookware a try, it sounds amazing!

      Reply
    17. Amanda says

      December 17, 2014 at 12:31 pm

      Delicious breakfast idea!!!

      Reply
    18. naomi says

      December 17, 2014 at 12:24 pm

      Yep, I love my stainless steel pan. Its dishwasher safe and I love the way it performs. I have tried KitchenAid’s pieces yet, so this review is perfect!

      Reply
    19. Aimee says

      December 17, 2014 at 11:53 am

      The first thing I thought while reading your stainless cookware review was “Thank goodness it’s not just me!” as I too have had difficulty adjusting to stainless cookware after practically a lifetime of using non-stick! Perhaps I’m still not using enough butter/oil, but I do feel its getting better overall; I can’t wait to try this recipe out for the holidays!!

      Reply
      • Carolyn says

        December 17, 2014 at 12:29 pm

        Plenty of butter/oil and a lower heat setting definitely helps! We just got too used to the non-stick stuff, I think.

        Reply
      • L. Wall says

        December 03, 2018 at 12:49 pm

        Heat pan before adding oil or cooking spray then add food.
        Recipe looks delicious. Thank you Carolyn for a steady stream of wonderful recipes.
        Just treated myself to two of your new cookbooks!

        Reply
        • Carolyn says

          December 03, 2018 at 1:07 pm

          Thanks so much!

          Reply
    20. Mary Anna says

      December 17, 2014 at 11:41 am

      Yum! Love bacon. Love brie. Must try!

      Reply
      • Carolyn says

        December 17, 2014 at 12:30 pm

        It’s so good! Hope you do try it.

        Reply
    Newer Comments »

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