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You are here: Home / Breakfast and Brunch / Sweet Potato Frittata with Turkey Bacon

Sweet Potato Frittata with Turkey Bacon

April 4, 2021 Updated: October 6, 2022 By Leanne 18 Comments

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Pinterest image with a close up view of a sweet potato frittata in a cast iron skillet.
Pinterest image of a frittata with sweet potato and turkey bacon in a cast iron skillet.

Sweet Potato Frittata with turkey bacon, red peppers and jalapeños is a savoury breakfast skillet with a hint of heat. It’s dairy-free, easy to make and works for breakfast, lunch or dinner!

Overhead view of a sweet potato frittata in a cast iron skillet with a green salad off to the side.

*This post was originally published in October 2017. It has been updated with new photos and text, including helpful tips for readers and changes to the recipe to make it dairy-free.

Details on the ingredients

Sweet potatoes – You’ll need 3 cups of sweet potato chopped into 1/2-inch pieces.

Turkey bacon – I used uncured bacon made with natural ingredients and sodium nitrate-free. You’ll just need 3 slices cut into small pieces.

Eggs – The star of any frittata. You’ll need 6 large eggs for this recipe.

Red pepper – I like to use a red bell pepper, but any bell pepper will work. Just chop it into small pieces for quick cooking.

Jalapeño pepper – Added for a little heat. I used half a pepper and just cut it into rings. You can leave it out or add the entire pepper depending on your preference for spicy food.

Oil – You’ll need this to coat the sweet potato and to grease the skillet. I used extra virgin olive oil, but feel free to substitute with the oil of your choice.

Seasoning – A simple mix of salt, pepper and garlic powder is used to season the sweet potato and the eggs.

Ingredients to make sweet potato and turkey bacon frittata arranged individually and labelled.

What’s the difference between a frittata and a quiche?

They’re pretty similar but frittatas are normally cooked on the stovetop (with a few minutes of broiling in the oven at the end) and resemble an unfolded omelette. A quiche, on the other hand, is fully baked in the oven with a custard-like texture and a crust (although crustless quiches are common too).

How to make a frittata with sweet potato and turkey bacon

  • In a small bowl, combine your seasonings – salt, pepper and garlic powder.
  • Heat some oil in your skillet and cook your bacon pieces over medium heat until browned. Be careful not to brown it too much. Transfer to a plate.
  • Toss the sweet potatoes with oil and half the seasoning mix and add to the skillet. Cover and cook for 5 minutes or until the sweet potatoes start to soften. Stir often to ensure they cook evenly and don’t burn.
  • Add the chopped red pepper to the skillet and cook for 2-3 minutes.
  • Carefully grease the sides of the hot skillet with the remaining oil. (This will prevent the eggs from sticking).
  • Whisk together your eggs with the remaining seasonings and pour over the sweet potatoes and pepper.
  • Arrange the turkey bacon and jalapeño slices on top of the frittata and cook on the stovetop over medium heat until the egg starts to set up around the edges. (About 5-7 minutes).
  • Transfer the frittata to the oven and broil for 3-5 minutes.

Sweet potatoes and peppers chopped and arranged in a cast iron skillet.

What kind of pan should you use to make a frittata?

Since a frittata transitions from the stove top to the oven for broiling, you’ll want to use an oven-safe skillet, such as a cast iron skillet.

How do you know when a frittata is cooked?

Once the egg is set around the edges of the frittata, you’ll want to transfer it to the oven and broil for 3-5 minutes. The eggs will set up on top and the frittata will puff up a bit and start to brown. This is your sign to remove it from the oven as it can start to burn quickly under the broiler.

What to serve with a sweet potato frittata

While you can enjoy frittatas on their own, you can also pair them with a side salad, air fryer baby potatoes or potato wedges, air fryer home fries or potato slices and extra turkey bacon.

Close up side view of the frittata in a skillet with a slice removed.

Additional recipe tips

  • Make sure the bottom and sides of your skillet are well greased so the frittata doesn’t stick to the skillet.
  • Be careful not to brown the turkey bacon too much. It will be placed on the top of the frittata and broiled so it will finish browning at this point.
  • You’ll want to cut your sweet potatoes into 1/2-inch pieces for quick and even cooking. If you cut them into larger pieces, you’ll just need to cook them longer before adding the peppers and eggs. The sweet potatoes cook fast, so keep an eye on them. If they overcook before you add the eggs, they’ll be mushy in the frittata.
  • Once you remove the frittata from the oven, let it sit for a few minutes before slicing and serving. The frittata will sink a bit and the edges should pull away from the sides of the skillet. This will make it easier to slice and remove from the skillet.

Recipe variations

  • For a non dairy-free frittata, top it with cheese just before broiling.
  • Use pork bacon instead of turkey bacon.
  • Add other herbs and spices such as oregano, basil or crushed red pepper flakes.

Up close overhead view of a frittata with sweet potato in a cast iron skillet.

More frittata and quiche recipes to enjoy

  • Sausage Frittata with Peppers and Onion
  • Crustless Asparagus Quiche
  • Butternut Squash Quiche with Spinach and Prosciutto
  • Mediterranean Quiche with Almond Crust
  • Mini Air Fryer Quiche
  • Air Fryer Egg Bites

If you make this sweet potato frittata, I’d love to hear what you think in the comments below!

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Sweet Potato Frittata with turkey bacon in a cast iron skillet.

Sweet Potato Frittata with Turkey Bacon

★★★★★ 5 from 1 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 slices
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Description

Sweet Potato Frittata with turkey bacon, red peppers and jalapeños is a savoury breakfast skillet with a hint of heat. It’s dairy-free, easy to make and works for breakfast, lunch or dinner!


Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 strips uncured turkey bacon, cut into small pieces
  • 3 cups chopped sweet potato, 1/2-inch cubes
  • 1 red pepper, seeded and chopped
  • 1/2 jalapeño pepper, cut into rings
  • 6 large eggs

Instructions

  1. In a small bowl, combine the salt, garlic powder and pepper. Set aside.
  2. Add 1 tablespoon of oil to a 10-inch cast iron skillet and heat over medium heat.
  3. Add the turkey bacon to the skillet and brown on both sides. Transfer to a plate and set aside.
  4. Toss the sweet potatoes with 1 tablespoon of oil and half of the salt, garlic and pepper seasoning. Add to the skillet. Cover and cook over medium heat for 5 minutes or until the sweet potatoes start to soften. Stir frequently to ensure they cook evenly and don’t burn.
  5. Add the red pepper to the sweet potatoes and continue cooking for 2-3 minutes, or until the peppers start to soften.
  6. In a medium-sized bowl, whisk together the eggs with the remaining seasoning.
  7. Use the remaining 1/2 tablespoon of oil to carefully grease the sides of the skillet (to ensure the egg doesn’t stick).
  8. Pour the egg mixture over the sweet potatoes and peppers, and top with the bacon and jalapeño slices.
  9. Cook on the stovetop over medium heat for 5-7 minutes, or until the eggs start to set around the edges.
  10. Place the frittata in the oven and broil for 3-5 minutes, or until the eggs are set and the frittata is browned on top.
  11. Remove from oven and let rest for a few minutes before cutting into slices and serving.
  12. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

Notes

  1. Since a frittata transitions from the stovetop to the oven for broiling, you’ll want to use an oven-safe skillet, such as a cast iron skillet.
  2. The jalapeño adds a bit of heat. You can leave it out or add the entire pepper depending on your preference for spicy food.
  3. Be careful not to brown the turkey bacon too much. It will be placed on the top of the frittata and broiled so it will finish browning at the end.
  4. If you cut your sweet potatoes into larger pieces, you’ll need to cook them longer before adding the peppers and eggs.
  5. The sweet potatoes cook fast, so keep an eye on them. If they overcook before you add the eggs, they’ll be mushy in the frittata.
  6. Once you remove the frittata from the oven, let it rest for a few minutes before slicing and serving. The frittata will sink a bit and the edges should pull away from the sides of the skillet, making it easier to slice and remove pieces.
  7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: frittata with sweet potatoes, turkey bacon frittata

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Filed Under: All Recipes, Breakfast and Brunch, Dairy-Free, Light Lunch Recipes, Main Dishes

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Reader Interactions

Comments

  1. Ben | Havocinthekitchen says

    April 6, 2021 at 9:48 am

    Happy to see this frittata again – beautiful photos! The combination of turkey bacon, sweet potatoes, and sweet peppers is so good. The frittata cooked to the perfection (Look at this clean and neat cut!), and its beautiful colours make it look like a pizza (But even better)

    ★★★★★

    Reply
    • Leanne says

      April 9, 2021 at 3:49 pm

      Thanks for your kind comments Ben!

      Reply
  2. Ben|Havocinthekitchen says

    March 8, 2018 at 10:20 am

    Hmmm…you question has baffled me. How would you consider granola+ plain yogurt, sweet or savory kind of breakfast? Or cottage cheese with a little of honey? Peanut butter toast? Or oatmeal which isn’t sweet? Well, but I certainly don’t skip breakfast! Indeed, sometimes on weekends I have my breakfast and then feel like having a little nap. And you know what happens after? The second breakfast 😉 I totally like this savory skillet breakfast – probably a bit too much work for morning, but that’s appropriate for a weekend’s meal 😉

    Reply
    • Leanne says

      March 11, 2018 at 12:42 pm

      Thanks Ben! Totally agree, this is more of a weekend breakfast meal, but you can totally prep the night before to make this for a weekday morning! I love your nap and second breakfast on the weekends! Sounds like a great idea! 😉

      Reply
  3. Meg | Meg is Well says

    November 7, 2017 at 1:34 pm

    This is calling my savory breakfast loving heart! I would love to have this for brunch.

    Reply
    • Leanne says

      November 7, 2017 at 1:45 pm

      Thanks Meg! It’s been calling my name for every meal! I can’t wait to make it for some holiday brunch gatherings, but for now, it’s been making frequent appearances at lunch with a side salad!

      Reply
  4. Vanessa @ Zest & Simmer says

    October 27, 2017 at 12:29 am

    This looks like weekend breakfast perfection! Yum!

    Reply
    • Leanne says

      October 27, 2017 at 6:13 pm

      Thanks Vanessa! This skillet is definitely great for a weekend breakfast!

      Reply
  5. Katherine | Love In My Oven says

    October 24, 2017 at 1:01 am

    I love, LOVE breakfast too!! I will actually get excited before I go to bed, thinking of my breakfast possibilities. I’m with you, I love to change it up with a sweeter breakfast one day and a big eggy mess the next! This skillet is 100% something that my husband and I would love!! We’ll have to try it very soon!!

    Reply
    • Leanne says

      October 24, 2017 at 11:08 am

      I totally think about my breakfast options before I go to bed too!! Endless possibilities!! Let me know if you give this one a try!!

      Reply
  6. Mary Ann | The Beach House Kitchen says

    October 23, 2017 at 1:27 pm

    This looks absolutely delicious Leanne! And during the fall I always seem to gravitate to sweet potatoes. Can’t wait to try!

    Reply
    • Leanne says

      October 23, 2017 at 11:47 pm

      Thanks Mary Ann! I tend to eat a lot more sweet potato in the fall too! Must be all the cozy, comfort food you can make with them! If you try the recipe, please let me know what you think!

      Reply
    • Janice says

      October 16, 2019 at 3:24 pm

      Hi Leanne,
      This recipe looks delicious, and I will be putting it on the menu for our family New Years Day brunch.
      Thank you for sharing.
      Janice

      Reply
      • Leanne says

        October 21, 2019 at 11:11 pm

        Thanks Janice! I hope your family enjoys it! Please let me know what you think when you make it!

        Reply
  7. Dawn - Girl Heart Food says

    October 23, 2017 at 9:06 am

    I love having breakfast for dinner and this would definitely be something I’d go for! I’m more of a savoury person so loving all the hearty ingredients in this one! Plus, anything made/served in a skillet is the best 🙂

    Reply
    • Leanne says

      October 23, 2017 at 11:44 pm

      Thanks Dawn. This is definitely a hearty recipe! And I totally agree. Skillets are awesome!

      Reply
  8. Elizabeth | The Recipe Revival says

    October 20, 2017 at 9:31 pm

    This looks amazing! Breakfast is my favorite meal of the day, so I will definitely be trying this in the near future! 🙂

    Reply
    • Leanne says

      October 21, 2017 at 9:59 am

      Thanks Elizabeth! This skillet is pretty good for supper too! I may have had a big plate of it last night :). If you make it, let me know what you think!!

      Reply

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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