Maple Bacon & Brussels Sprouts Frittata

This tasty frittata cooks up quickly when you need a last minute brunch or lunch option.

  • Prep time: 15 min
  • Makes: 8 serving
  • Cook time: 13 min

Nutritional Information


  • Calories 310
  • Fat 25 g
  • Saturated Fat 10 g
  • Cholesterol 375 mg
  • Carbohydrate 6 g
  • Fiber 2 g
  • Protein 17 g
  • Sodium 500 mg
  • Potassium* 250 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


1 tbsp / 15 mL
each butter and olive oil
2 cup / 500 mL
shredded Brussels sprouts
1/2 cup / 125 mL
chopped Maple Glaze Bacon (see tip) or regular cooked bacon
1/2 cup / 125 mL
chopped green onion
3 cup / 750 mL
Egg Creations Whole Eggs Original, well shaken
1/2 cup / 125 mL
full fat plain yogurt (at least 5% or higher)
1 tbsp / 15 mL
Dijon mustard
1/4 tbsp / 1 mL
each ground nutmeg, salt and pepper
1 1/3 cup / 325 mL
grated white Cheddar cheese, divided


  1. Preheat oven to 400°F (200°C).
  2. Heat butter and oil in a large cast iron or oven-proof skillet set over medium heat. Add sprouts and sauté for 2 minutes or until lightly wilted. Stir in maple glazed bacon and green onion.
  3. Whisk eggs with yogurt, mustard, nutmeg and salt and pepper. Stir in 1 cup (250 ml) cheese. Pour egg mixture evenly over skillet; cook for 3 minutes.
  4. Transfer to oven; bake for 8 minutes or until slightly jiggly in very centre. Sprinkle with remaining cheese. Cover skillet with a lid or foil and let stand 5 minutes before slicing into wedges.


  • For Maple-Glazed Bacon: arrange 16 slices bacon on a parchment lined baking sheet. Bake at 400°F (200°C) for 15 minutes. Brush with 4 tbsp (60 mL) maple syrup. Bake for 3 to 5 minutes or until bacon is browned and sticky. Cool completely before chopping.
  • To rewarm frittata wedges: Heat in the microwave on High for 60 to 90 seconds or until warmed through.

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