Butternut Squash Frittata with Bacon and Goat Cheese Recipe

Introduction

This Butternut Squash Frittata with Bacon and Goat Cheese is a delicious and hearty dish perfect for breakfast, brunch, or a light dinner. With a balance of savory bacon, tender kale, sweet squash, and creamy goat cheese, it’s as flavorful as it is satisfying.

Ingredients

• 5 slices bacon, diced
• 1 shallot, sliced
• 4 cups kale, loosely packed (hard stems removed)
• 2 cups butternut squash, cooked and cubed
• 8 eggs
• ¾ teaspoon salt
• Black pepper, to taste
• 4 oz goat cheese

Instructions

1. Step 1: Preheat the oven to 400°F.
2. Step 2: Place the diced bacon in a cold, heavy-bottomed, oven-safe pan (cast iron works best) and set it over medium heat. Cook until the bacon begins to crisp, about 5 minutes. Add the sliced shallot and cook for 2 to 3 minutes, until translucent and just starting to brown.
3. Step 3: Add the kale along with a splash of water, then toss it around for a few minutes. Cover the pan with a lid and let the kale steam for 2 to 3 minutes, until tender. Remove the lid, add the cooked butternut squash, and stir until warmed through.
4. Step 4: Crack the eggs into a medium bowl, season with salt and pepper, and whisk until fully combined. Pour the eggs over the vegetables in the pan and use a rubber spatula to spread them evenly. Crumble the goat cheese over the top, then transfer the pan to the oven.
5. Step 5: Bake for 10 to 15 minutes, until the frittata is puffed, golden around the edges, and set in the center. If the middle is still runny, bake for a few minutes longer.
6. Step 6: Let the frittata rest for 5 to 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Use a cast iron skillet for even cooking and easy transfer to the oven.
• Swap kale for spinach or Swiss chard depending on your preference.
• Add herbs like thyme or rosemary for an extra flavor boost.
• For a vegetarian version, omit the bacon and add sautéed mushrooms instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or a low oven to avoid drying out the frittata. It can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash?

Yes, frozen cooked butternut squash works well. Just thaw and drain any excess moisture before adding it to the frittata.

What can I substitute for goat cheese?

Feta cheese or ricotta make great alternatives if you prefer a different cheese flavor or texture.

Butternut Squash Frittata with Bacon and Goat Cheese Recipe

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★★★★★

4.8 from 72 reviews

• Author: Lana
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Butternut Squash Frittata with Bacon and Goat Cheese is a savory and satisfying breakfast or brunch dish. Featuring crispy bacon, tender kale, sweet butternut squash, and creamy goat cheese, this frittata is baked to golden perfection in just 30 minutes, serving six people. It’s an excellent way to combine nutritious vegetables and rich flavors in a comforting meal.

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Ingredients

Scale 1x2x3x

Meats

• 5 slices bacon, diced

Vegetables

• 1 shallot, sliced
• 4 cups kale, loosely packed, hard stems removed
• 2 cups butternut squash, cooked and cubed

Dairy & Eggs

• 8 eggs
• 4 oz goat cheese

Seasonings

• ¾ teaspoon salt
• Black pepper, to taste

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Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the frittata later.
2. Cook the bacon and shallot: Place the diced bacon in a cold, oven-safe heavy-bottomed pan over medium heat. Cook until the bacon starts to crisp, about 5 minutes. Then add the sliced shallot and sauté for 2 to 3 minutes until translucent and lightly browned.
3. Cook the kale and combine with squash: Add the kale along with a splash of water to the pan. Toss it around for a few minutes, then cover with a lid to steam for 2 to 3 minutes until tender. Remove the lid and stir in the cooked butternut squash to warm through.
4. Prepare and add the egg mixture: Crack the eggs into a medium bowl, season with salt and black pepper, then whisk until fully combined. Pour the eggs evenly over the vegetables in the pan. Crumble the goat cheese evenly on top.
5. Bake the frittata: Transfer the oven-safe pan to the preheated oven. Bake for 10 to 15 minutes until the frittata is puffed, golden around the edges, and set in the center. If the middle remains runny, bake a few more minutes until fully set.
6. Rest and serve: Let the frittata rest for 5 to 10 minutes after baking to firm up. Slice and serve warm or at room temperature for a delicious meal.

Notes

• Using a cast iron skillet for cooking and baking ensures even heat distribution and enhances flavor.
• If butternut squash is not pre-cooked, roast or microwave until tender before cubing.
• The kale can be substituted with spinach or Swiss chard depending on preference.
• Leftovers can be refrigerated and gently reheated, or served cold.
• For a vegetarian version, omit the bacon and increase goat cheese or add another vegetable like mushrooms.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: butternut squash frittata, bacon frittata, goat cheese frittata, breakfast casserole, kale frittata, easy brunch recipe, baked eggs