As we get into the holidays we find ourselves increasingly making breakfast for friends and family. This simple Mexican frittata is a great way to feed a group. It also makes an incredible breakfast meal prep to ensure you never miss the “most important meal of the day” during the busy work week. It doesn’t matter the reason, what matters is this is damn good. Skip the boring eggs, bacon and toast and bring excitement back to breakfast.
Frittata sounds fancy but don’t let Italian words scare you off. Think crustless quiche, open faced omelette, breakfast casserole, egg bake, whatever alternate term you want to give it. It’s kind of all of those. The beauty of this one is you can make endless versions to keep it fresh. Add meat or don’t. Mix and match vegetables. Make it your own but today we’ll give you some pointers on how to make our spin on a Mexican version.
Preparation: Simple Mexican Frittata
As always, grab the ingredients and prep out front. Feel free to use Mexican chorizo if you want to go all-in. You could also add tomatoes for another excellent twist. Either way the instructions are basically the same and the result will be phenomenal.
Preheat the oven to 400°F. Heat the oil in a skillet over medium heat. Saute the bell pepper, onion, serrano, and jalapeno for about 5 minutes or until vegetables begin to soften. Add garlic and saute for another 1 – 2 minutes, stirring occasionally.
Add the sausage and brown, using a wooden spoon to break up the sausage. Cook for another 5 minutes or so until sausage is browned.
Transfer the pan contents to a casserole dish (Note: this can easily be a one pan dish if you have a cast iron pan, Dutch oven or other cooking instrument that is both stovetop and oven safe). Scramble eggs with salt, pepper, cumin, chili powder, and some cilantro in a mixing bowl. Pour contents into the casserole dish over sausage and vegetable mixture and mix well. Add cheese and some additional cilantro over top.
Cook in the oven for 25 minutes, or until eggs are set. Remove from oven and let cool. Divide into 8 servings and serve with cilantro garnish. If you are really ambitious serve with this wonderful Cantina Salsa with Fire Roasted Red Peppers or Pico de Gallo and really impress your guests (or yourself!).
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Equipment: Simple Mexican Frittata
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We did this Simple Mexican Frittata in two parts: part 1 in the skillet, part 2 in the casserole dish. These are two items we can’t live without. If you’re in the market, here are a couple quality options (affiliate links):
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Simple Mexican Frittata
Equipment
- Skillet
- Casserole Dish
Ingredients
- 1 Yellow Bell Pepper, diced
- 2 tbsp Extra Virgin Olive Oil
- 1 Sweet Onion, diced
- 1 Serrano Pepper, diced optional, based on spice preference
- 1 Jalapeno Pepper, diced
- 2 cloves Garlic, diced
- 1 lb. Breakfast Sausage or Mexican Chorizo We used Jimmy Dean Hot
- 12 Eggs
- ½ cup Half and Half or Milk (optional) Omit for dairy free
- 1½ cups Mexican Cheese Blend
- ½ cup Fresh Cilantro
- ½ tsp Ground Cumin
- ½ tsp Chili Powder
- Salt and Pepper, to taste
Instructions
- Preheat oven to 400°F. Heat oil in a skillet over medium heat. Saute bell pepper, onion, serrano, and jalapeno for about 5 minutes or until vegetables begin to soften. Add garlic and saute for another 1 – 2 minutes, stirring occasionally.
- Add sausage and brown, using a wooden spoon to break up sausage. Cook for another 5 minutes or so until sausage is browned.
- Transfer pan contents to casserole dish. Scramble eggs with salt, pepper, cumin, chili powder, and cilantro in a mixing bowl. Pour contents into casserole dish over sausage and vegetable mixture. Add cheese and any remaining cilantro over top.
- Cook in oven for 25 minutes, or until eggs are set. Remove from oven and let cool. Divide into 8 servings and serve with cilantro garnish.
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