Whole30 Bacon Frittata with Mushrooms and Tomatoes – Healthy Breakfast Recipe

Looking for a quick and easy healthy breakfast recipes? Try making this Whole30 Bacon Frittata. This light, but hearty Frittata recipe combines bacon, eggs, mushrooms, and tomatoes with dark leafy greens and fresh herbs. 

I love egg dishes and make them often, but they can often take a long time or a lot of skill to prepare (flipping omelettes is not my forté). I love egg dishes that are fancy-looking but really easy to prepare, like this one!

This bacon frittata is foolproof. It comes together in less than a half hour and tastes absolutely amazing.

The recipe is Whole30 compliant, Paleo, and gluten-free and tastes like something you would get in a fancy sidewalk café for a weekend brunch. Keep reading to learn how to make this Whole30 frittata recipe.

Whole30 frittata recipe ingredients

You’ll need the following ingredients to make this bacon mushroom frittata:

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• 8 eggs
• 2 tablespoons of full fat coconut milk
• 1 cup of baby fresh greens – chopped
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh chives
• 1 teaspoon of dried thyme leaves
• Sea salt and cracked black pepper
• 5 large sliced white mushrooms
• 6 grape tomatoes, halved
• 3 slices of bacon (check labels for Whole30 compliant) cut in half and then into thirds

How to this Whole30 bacon frittata recipe

Got an oven-proof saucepan a whisk and a bowl? That’s all you need to make this bacon and mushroom frittata. Start by preheating the oven to 325ºF (160ºC)

Then, combine your eggs, mixed greens, sliced mushrooms, herbs, and coconut milk with salt and pepper in a large bowl and whisk together.

The mixture already looks good. I love anything with lots of healthy greens in it! Can’t wait for it all to start cooking!

I used a large oven-proof green pan that I sprayed with coconut oil. This means that I don’t have to add any extra oil to the dish, which keeps the calories down.

Then add the egg mixture.

I wanted a bit more color for this bacon frittata, so I cut some grape tomatoes in half and sprinkled them over the top of the frittata.

The last step in the preparation is to cut three strips of bacon in half and then cut each half in thirds.

Place the bacon pieces here and there over the egg mixture, pushing them down into the egg mixture a little.

Put the whole pan into a preheated oven at 325ºF (160ºC) for 20-25 minutes until the eggs are set and no longer jiggly.

One thing I love about this Whole30 bacon frittata is that it doesn’t have to sit for the eggs to set once it is done. That happens in the oven. You can cut it almost immediately!

Tasting this amazing Whole30 bacon frittata

One of my favorite parts of this dish is that the bacon is NOT precooked before you put the pan in the oven.

This gives the pieces an almost prosciutto-like texture since it’s not too crisp. The egg mixture is soft and blends so well with the mushrooms, tomatoes, and greens.

The fresh herbs add so much flavor to this recipe. The combination of parsley, chives, and thyme adds a touch of mild sweetness to the dish that seems to come out of nowhere!

I like to serve the dish with slices of avocado for an extra dose of heart-healthy oils. It is very low in carbs, low in fat, and low in sugar.

Perfect for those trying to eat more healthy foods in the New Year!

There is no cheese in this Whole30 frittata but the flavor is so amazing that you won’t miss it one little bit. 

If you are looking for a really special Whole30 Breakfast recipe, give this one a try. It is sure to become one of your favorites, just like it is mine! 

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Yield: 8 servings of bacon mushroom frittata

Bacon Frittata with Mushrooms and Tomatoes - Easy Whole30 Frittata Recipe

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This Whole30 bacon frittata is a great option for breakfast. It's full of the flavor and nutritious vegetables.

It's easy to make, and a great option for meal prep.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 8 eggs
• 2 tablespoons of full fat coconut milk
• 1 cup of baby fresh greens - chopped
• 1 tablespoon of chopped fresh parsley
• 1 tablespoon of chopped fresh chives
• 1 teaspoon of dried thyme leaves
• Sea salt and cracked black pepper
• 5 large sliced white mushrooms
• 6 grape tomatoes, halved
• 3 slices of bacon (check labels for Whole30 compliant) cut in half and then into thirds

Instructions

1. Preheat the oven to 325ºF (160ºC). Spray an oven proof frying pan with coconut oil.
2. Add the coconut milk, eggs, sliced mushrooms, baby greens, spices and seasonings to a large bowl and whisk well to combine.
3. Pour the egg mixture into the prepared pan and add the grape tomato halves over the mixture.
4. Place the cut pieces of bacon here and there on the top of the egg mixture, pressing down slightly into the eggs.
5. Cook in the preheated oven for 20-25 minutes until the eggs have set and are no longer jiggly.
6. Enjoy!

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Nutrition Information:

Amount Per Serving: Calories: 94.5Total Fat: 6.1gSaturated Fat: 1.7gUnsaturated Fat: 1.8gCholesterol: 186.0mgSodium: 74.9mgCarbohydrates: 1.4gFiber: .4gSugar: .8gProtein: 7.7g

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