Egg Frittata Casserole

Ingredients

• 12eggs
• 240 ml (1 cup)whole milk
• 225 g (2 cups), gratedcheddar cheese or Monterey Jack
• 7 slicesthick-cut bacon
• 227 g (8 oz)rotisserie chicken or other lunch meat
• 6–7 cloves, crushedgarlic
• 2fresh tomatoes
• 2.5 ml (½ tsp)sea salt
• 2.5 ml (½ tsp)black pepper

Instructions

1. 1

   Heat and sauté

   Preheat the oven to 190°C (375°F). Sauté the bacon and chicken for 7–8 minutes, then transfer them to a cast-iron baking pan.

2. 2

   Cook the garlic

   Keep 15 ml (1 tablespoon) of bacon drippings in the sauté pan and sweat the garlic in it.

3. 3

   Whisk the eggs

   Meanwhile, whisk the eggs, milk, salt and pepper in a medium bowl. Stir in the sweated garlic.

4. 4

   Assemble the casserole

   Pour the egg mixture over the meat in the baking pan. Top with the cheese and sliced tomatoes.

5. 5

   Bake and serve

   Bake for 20–25 minutes, until the centre is set and puffy. If it is still very wobbly, bake it for longer. Leave to cool for 5 minutes, then slice and serve.

What is a frittata casserole?

A frittata is an Italian-style egg dish, often described as a flat omelette, that is cooked until set and served in slices. This version takes a more casserole-like approach, baking the eggs with bacon, chicken, cheese and tomatoes.

The combination makes it substantial and easy to portion for a group. Cooking the garlic in the bacon drippings also carries its flavour through the egg mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 17g protein, 3g carbs, 16g fat.

The eggs, chicken and cheese provide most of the protein, while the bacon and cheese contribute much of the fat. The small amount of carbohydrate comes mainly from the milk and tomatoes. Serve a slice with salad or fruit for a fresh side, or add toast if you want a more filling plate.

Choosing the meat and cheese

Meat: Rotisserie chicken is already cooked, so it needs only to warm through alongside the bacon. Other lunch meat can be used in its place, as the recipe suggests.

Cheese: Grated cheddar gives the bake a savoury, rich topping; Monterey Jack is the listed alternative. Either can be scattered over the eggs before baking.

Sweating the garlic

Bacon drippings: Reserve 15 ml (1 tablespoon) in the sauté pan before cooking the crushed garlic. This flavours the garlic without adding the full amount of rendered fat to the casserole.

Gentle heat: Sweat the garlic rather than browning it heavily. Keep it moving in the pan so it softens in the drippings without scorching.

Getting the texture right

Centre: The frittata is ready when the middle has set and looks puffy. If it still wobbles noticeably, return it to the oven for more time.

Rest: Let the casserole stand for 5 minutes after baking. This brief pause makes it easier to slice and serve.

Timing and the baking dish

Oven: Bake at 190°C (375°F) for 20–25 minutes, checking the centre towards the end of that range. The recipe specifies a cast-iron baking pan.

Sautéing: Cook the bacon and chicken for 7–8 minutes before transferring them to the pan. The method gives no separate oven time for preheating, so allow the oven to reach temperature before baking.

What to serve alongside

Fresh sides: A green salad or sliced fruit adds freshness alongside the savoury eggs, meat and cheese. These keep the serving simple without competing with the casserole.

For a fuller breakfast: Toast or roasted potatoes make a satisfying accompaniment. If serving a group, cut the casserole into 12 portions as specified.

Recipe notes & tips

• Grate the cheese before you start assembling the casserole.
• Slice the tomatoes evenly so they sit neatly on top.
• Reserve the bacon drippings before adding the garlic.
• Use a bowl large enough to whisk the eggs and milk comfortably.
• Check the centre before taking the pan out of the oven.

Variations

• Swap the cheese: Use Monterey Jack instead of cheddar, as suggested in the ingredient list.
• Change the meat: Replace rotisserie chicken with another type of lunch meat.
• Add herbs: Scatter chopped fresh herbs over the casserole just before serving.
• Bring some heat: Add a pinch of chilli flakes to the egg mixture.
• Serve with greens: Pair each portion with a simple dressed salad.

Common mistakes to avoid

• Skipping the rest: Cutting straight away can make the slices harder to serve; wait 5 minutes.
• Ignoring a wobbly centre: The casserole may be underbaked; return it to the oven until set.
• Burning the garlic: Excessive browning can make it bitter; sweat it gently in the drippings.
• Adding all the drippings: The method calls for reserving just 15 ml (1 tablespoon) for the garlic.
• Guessing the bake time alone: Check the centre, as it may need longer than 20 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat individual portions in the microwave or warm them in the oven until heated through.

Frequently asked questions