You are going to be shocked when you try this dairy-free maple bacon frittata! The bold bacon flavor, sweet maple flavor, and savory sweet potato crust combine to create the most wonderful frittata ever! My whole family loved this fritatta and it will quickly become a re-occurring meal for breakfast or dinner. It’s healthy for you and delicious!
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Inspired by…
With Father’s Day right around the corner, I wanted to make a meal that my dad would love. Now, my dad is somewhat of a picky eater. He doesn’t like most vegetables and is pretty much a meat and potatoes kind of guy. A quick note, my dad actually did not eat this frittata! I made him his very own frittata with one minor change, which I’ll tell you about later on.
Anyways, I was coming up with all sorts of dessert ideas that my dad would like, but I was drawing a blank on creative meals that he would like. Yes… he loves venison, will grill just about any meat, and likes just about anything with barbecue sauce, but I wanted to make something special.
That’s when I decided to put two of his favorite flavors together: bacon and maple syrup. I’d made a sweet potato frittata before, but it had spinach in it, so that was out of the question. Instead, I tried something totally new and made a maple bacon frittata.
Let’s just say it was a HUGE success! He said he would eat the whole pan if he could! I was so excited to find a new recipe that my dad actually liked!
Pioneer Recipe
Not only did my dad love this recipe, but it is also a great pioneer recipe! My dad loves cooking with cast iron skillets, so frittatas cook up wonderfully in cast iron, so it was a perfect match!
This frittata recipe can check off quite a few tasks on the pioneer checklist challenge. Don’t feel like you have to check them all off, I know I didn’t, but a few of the tasks should be pretty easy to accomplish!
- First off, you are cooking with cast iron when you make this frittata!
- The eggs can come from your very own flock of chickens.
- This frittata definitely qualifies for making a meal from scratch, so check that one off.
- If you’ve already got a pretty good start on your homestead journey, you may be able to use home harvested maple syrup and home raised bacon in the frittata too!
- Another challenge you could tackle is growing your own sweet potatoes (something I definitely want to try!).
If you haven’t already, make sure you get your free modern pioneer checklist challenge! You can print it off and check off each accomplishment as you achieve it!
For Picky Eaters
Alright, earlier I had mentioned that I my dad didn’t eat this maple bacon frittata but at the same time I mentioned that he loved it. How does that work!?
One sneaky trick is all it took. My dad doesn’t like sweet potato, so that was the only ingredient in this frittata that set off red alarms. So, I just substituted in a white potato! Instead of using shredded sweet potato for the crust, I used shredded white potato.
One difference that I did notice about cooking with the white potato versus the sweet potato was the fact that the white potato stuck more when I was frying it. I had to use lots of bacon fat to keep the potatoes from sticking to the cast iron as I softened them over the stove top. After they were baked in the oven though, the frittata hardly stuck to the cast iron at all!
One other minor detail that I left out was I didn’t add the cinnamon to the potato crust. I wasn’t sure how the cinnamon flavor would be with the white potato and I didn’t want to ruin any flavors in my dad’s frittata. My dad said he thought it would be delicious either way.
He thoroughly enjoyed his white potato version of this frittata while Anna, my mom, and I enjoyed our sweet potato version!
Recipe Tips
Honestly, this frittata was quite simple to make. The longest part about preparing it was cooking up the bacon, but that can be cooked up whenever and saved for when the frittata needs to be made. Even making the two different varieties went fairly quickly! Here are a few quick tips when making this frittata:
- Have your bacon cooked up ahead of time and chilled in the fridge to make crumbling it easier. Save the bacon fat!
- You can even shred your sweet potato ahead of time too. It stores in the fridge overnight just fine in an air-tight container.
- When you’re softening the sweet potato, if it starts to stick to the cast iron, just add more bacon fat. I didn’t have a problem with my sweet potato sticking though.
- Warning! When you take the cast iron skillet out of the oven, all of it will be hot, so make sure you have a hot mitt!
- Let the frittata set a few minutes (like 1 or 2) before serving it to allow the eggs to settle.
- If you want, serve the frittata with additional bacon bits and maple syrup!
Storing Tips
Make ahead meals are always nice, and in my house, frittatas are a classic make ahead meal. You often hear of people making up egg muffins as a make ahead breakfast, well, we treat frittatas in the same way. For this maple bacon frittata, you have several options!
- Immediate consumption: prep, bake, and serve!
- For same day consumption: prep, bake, cool the frittata; cover it and store it in the fridge; then reheat it in the oven at 400 degrees F for 7 minutes before serving.
- Leftovers: can be stored in an airtight container in the fridge for up to 3 days
- Make ahead: prep, bake, and cool; cut the frittata into slices and place the slices in a freezer bag, plastic container, or glass container and place it in the freezer (Tip: put parchment paper between slices if you have to stack them.)
One other dilemma you might encounter is what to do with extra shredded sweet potato. The recipe calls for 2 cups of sweet potato and if your sweet potato was extra large or you shredded up more than you needed, you don’t want to let that extra sweet potato go to waste! Here are a few ideas to use up leftover sweet potato:
- make a bigger frittata! (double the recipe and use a larger cast iron skillet)
- make some of these grain-free brownies that uses raw sweet potato
- use the sweet potato shreds to make sweet potato hash
- feed the shreds to your chickens or dog
Alright, now to the good stuff! This dairy-free sweet potato frittata calls for only a couple simple ingredients that are healthy and wholesome. The flavor of this frittata reminds me of french toast and I can’t wait to have it again!
Dairy-free Maple Bacon Frittata
Ingredients
- 2 cups organic sweet potato, shredded
- 8 slices organic, non-GMO bacon pre-cooked
- 8 large organic, pasture-raised eggs
- 1/4 cup pure maple syrup
- 1 tsp. organic ground cinnamon
- 2 T. bacon fat, for frying
Instructions
- Preheat the oven to 400 degrees F. Place 1 T. of bacon fat into a 9″ cast iron skillet. Heat the cast iron skillet over medium to low heat. Spread out the bacon fat with a spatula.
- Add the shredded sweet potato to the skillet and sprinkle on the cinnamon. Sauté the sweet potato until it is soft (about 5 minutes). Add the remaining 1 T. of bacon fat as you cook the sweet potato.
- While the sweet potato is sautéing, beat the eggs and maple syrup together in a medium mixing bowl. Once the sweet potato is soft, turn off the heat and pat it into a flat layer on the bottom of the skillet.
- Pour the eggs onto the sweet potato. Crumble the bacon pieces and sprinkle them over the eggs.
- Bake for 10-15 minutes. Enjoy!
Where to Find the Ingredients
This dairy-free maple bacon frittata is filled with sweet and savory flavors! Your whole family is going to enjoy indulging in this frittata. The best part is that it is healthy, simple, and easy to make. The perfect modern pioneer recipe to add to your menu!
If you are looking for more delicious egg recipes check out these 50 Egg Recipe Ideas, or this Egg Casserole recipe, or get our free ebook on 17 Pioneer Egg Recipes!
For more simple recipe like this one, make sure you join our modern pioneer community! We also provide you with tips for living a more sustainale and self-reliant lifestyle. Let’s pioneer together!
by Alexa
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