Bakin’ With Bacon And King Teddy



Hello Bacon Lovers……..ever made a frittata before?  Well, we’re making one today!

I saw this recipe and just knew the Royal Parents would like it…………..I was right…………….this recipe is for a lot of people but my OINKY and HUNGRY Royal Mom and Dad had a HALF recipe of this all to themselves.    That’s what I said.    Such a simple recipe but apparently so good my parents couldn’t control themselves.

Bacon and Corn Frittata

INGREDIENTS (This serves 16 – when I made it I cut recipe in HALF and it was great for TWO!)   Yes we had seconds… we are not pigs – it was just delicious enough we wanted more)

  • 2 Tbsp olive oil, divided
  • yellow onion, diced
  • strips cooked bacon, chopped  (of course I used 3 strips even though I cut the rest of the recipe tin half….haha)
  • (12-oz) bag frozen corn, thawed and drained
  • 12 large eggs
  • ½ cup sour cream
  • ¾ cup shredded Fontina cheese, divided
  • Salt and freshly ground black pepper, to taste


  1. Place a rack in upper third of oven. Preheat oven to 350°F.
  2. Heat 1 Tbsp oil in a 10-inch nonstick ovenproof skillet over medium heat. Add onion; cook 5 minutes or until softened, stirring frequently. Add cooked bacon and corn; cook 5 minutes, stirring frequently. Meanwhile, whisk eggs and sour cream in a large bowl; stir in ½ cup cheese. Season with salt and pepper.
  3. Increase heat to medium-high and add remaining 1 Tbsp oil to pan. Pour egg mixture over bacon and corn mixture, shaking pan to evenly distribute. Cook 5 minutes, without stirring, or until edges of eggs begin to set.
  4. Sprinkle remaining ¼ cup cheese over top and transfer pan to oven. Bake 5-7 minutes or until golden brown and puffed up.

I know!   Surprising how yummy this sounds right?

Yep – that’s us here in Castle Baconia……although having bacon growing on trees would be nice!

Honored to bring you yet another fab recipe from

the CASTLE COLLECTION of bacon delights.   

Enjoy!   Your King


42 responses »

  1. A trick for the frittata: you only need four eggs for 2 peeps. And when you pour the egg/parmesan (in our recipe but love yours) over the sautéed veggies, put a lid on the frittata and let it cook over medium low heat for a few minutes and it will cook through and puff up. Put under broiler for one or two minutes to brown. Mama sprinkles with paprika to give a nice color. Just a bit of time-saving as everyone is waiting around drooling, haha. You can make a frittata with ANYTHING, leftover pasta, rice, zucchine, sausage bits, greens, etc.


    • That’s one thing I really love about frittatas – you truly can make then with anything. That extra “browning” is perfect – I like a little “crispy” around the edges!!!! Thanks for the tips…..

      Big Hugs, Pam


  2. That looks and sounds delicious, and not too much bacon. That is unless you use the full amount in a half recipe! 🙂


  3. Sounds yummy for the tummy, Teddy. We see you are having a Bloody Mary this morning…virgin? Thanks for another winner recipe. XOCK, angel Lily Olivia, angel Mauricio, Misty May, Giulietta, angel Fiona, Astrid, Lisbeth, Calista Jo, Cooper Murphy, Sawyer & Kizmet


  4. We are always a bit leery of serving size data, especially since our huMom was making a bottle of Crystal Light lemonade – filling a one L bottle with water and opening the small envelope, she chanced to read the small print : ” Calories per serving :5 Servings per envelope: 2 .


    • Yep – don’t blame you – I always READ recipes but do what I think is “right/best” about adding amounts of ingredients. I think recipes are guidelines and it’s up to us to work proportions out to suit us and our families.


  5. We haven’t seen any bacon around here in ages, Teddy. We think Mom needs to get some and make one of these delicious frittatas so we can taste it too.

    Woos – Lightning, Misty, and Timber


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