Bacon Cheese Sheet Pan Frittata

The Bacon Cheese Sheet Pan Frittata is a hearty, satisfying keto dish baked on a sheet pan for easy, hands-off cooking and generous portions. Loaded with crispy bacon and a blend of cheddar, mozzarella, and Swiss cheese, it delivers salty crunch, gooey richness, and a soft, custardy egg base in every bite. The sheet pan method ensures even baking with a light, fluffy interior and slightly crisp edges, making it perfect for meal prep or feeding a crowd. Enjoy it hot or cold for breakfast, brunch, lunch, dinner, or as a grab-and-go snack, and keep your keto routine simple, practical, and deeply comforting.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American

Keyword Bacon, Eggs, frittata, gluten free, keto, low-carb, meal prep, sheet pan

Prep Time 15

Cook Time 25

Total Time 40

Servings squares

Calories 320kcal

Equipment

large rimmed sheet pan (about 18x13 inches)
Parchment Paper
large skillet
Mixing bowl
Whisk
measuring cups and spoons

Ingredients

For the bacon

12 slices thick-cut bacon

For the egg mixture

12 large eggs
1 cup heavy cream
1/4 cup unsweetened almond milk or additional heavy cream
1 teaspoon fine sea salt or to taste, reduce if bacon is very salty
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder

For the cheese blend

1 cup shredded sharp cheddar cheese ideally freshly shredded
1 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese

For the pan and garnish

2 tablespoons unsalted butter for greasing the parchment and pan
2 tablespoons chopped fresh chives or green onions optional, for garnish

Instructions

Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper, lightly greasing the parchment and sides of the pan with butter.
Arrange the bacon slices in a single layer on the prepared sheet pan and bake until crisp to your liking, about 12 to 15 minutes, then transfer the bacon to a paper towel lined plate and carefully discard or reserve most of the bacon fat from the pan, leaving a thin coating on the parchment.
Once the bacon is cool enough to handle, chop it into bite sized pieces and set aside while you prepare the egg mixture.
In a large mixing bowl, whisk the eggs until well combined and slightly frothy, then whisk in the heavy cream, almond milk, salt, black pepper, garlic powder, and onion powder until the mixture is smooth and uniform.
Sprinkle the shredded cheddar, mozzarella, and Swiss cheeses evenly over the parchment lined sheet pan, followed by the chopped bacon, distributing everything in an even layer across the pan.
Slowly pour the seasoned egg mixture over the cheese and bacon, moving the bowl around the pan so the liquid spreads evenly to the corners without disturbing the toppings too much.
Carefully transfer the sheet pan to the oven and bake until the frittata is puffed, the center is just set, and the edges are lightly golden, about 15 to 18 minutes, avoiding overbaking to keep the eggs tender and custardy.
Remove the sheet pan from the oven and let the frittata rest for 5 minutes to set, then garnish with chopped chives or green onions if using and slice into 12 squares for serving.
Serve the frittata warm, or let the squares cool completely and store them in an airtight container in the refrigerator for up to 4 days for easy keto friendly meal prep.

Notes

For the best texture and flavor, cook the bacon to your preferred level of crispness before baking it into the frittata so it stays pleasantly crunchy instead of turning chewy. If your bacon is very salty, reduce the added salt in the egg mixture and adjust to taste after baking. Freshly shredded cheese melts more smoothly and creates better pockets of gooey richness, but good quality pre shredded cheese will still work in a pinch. To reheat leftovers, warm a slice in a 350°F oven or toaster oven for 5 to 10 minutes to revive the crisp edges, or microwave briefly if you are short on time. This sheet pan frittata is delicious on its own or paired with simple low carb sides like leafy green salads, sautéed spinach, or roasted non starchy vegetables.

Nutrition