Egg and Bacon Fritatta

This quick frittata uses gluten-free bread as a toasted base for a bed of savory eggs, greens and bacon, perfect for a crowd.


  • 6 Pieces of Bacon
  • 6 Pieces of Canyon 7-Grain, crust removed and chopped into ½-inch pieces
  • 1 C. of Broccoli Florets
  • 1 C. of Kale, chopped
  • 4 Eggs
  • 1 tsp. of Salt
  • 1 tsp. of Black Pepper


  1. Preheat oven to 375 degrees F.
  2. In a cast iron pan, fry the bacon. Once cooked, remove from grease and set aside.
  3. Once the grease has cooled slightly, cover the bottom of the pan with the bread slices.
  4. Top with broccoli, chopped kale and bacon.
  5. Scramble your eggs and add salt and pepper and pour the egg mixture evenly over the other ingredients.
  6. Cook for 20-25 minutes, or until egg is fully cooked.
  7. Remove from oven and let cool slightly before serving.