Easy Mexican Breakfast Frittata
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Breakfast
Add spice to your breakfast table with this easy-to-prepare frittata. This dish can be quickly and easily assembled in a non-stick aluminum foil-lined casserole dish to be enjoyed in the morning.
Reynolds Kitchens tip
Prepare for a great morning with this Easy Mexican Breakfast Frittata! Simply line your casserole dish in non-stick aluminum foil, bake and serve. It’s that easy. Plus, with no food sticking to the pan after, cleanup will be a breeze.
- 10 large eggs
- 6 tablespoons milk
- 1/2 cup grated Mexican cheese mix
- 1 tablespoon + 1 teaspoon of taco seasoning
- 4 tablespoons cilantro, chopped
- 2 tablespoons, finely chopped jalapenos (optional)
- 5 cups coarsely-crushed (by hand) tortilla chips
- Salt and pepper
PREHEAT the oven to 375°F.
LINE an 8-inch casserole dish with Reynolds Wrap® Non-Stick Aluminum Foil.
WHISK the eggs, milk, cheese, chili powder, cilantro, and chopped jalapenos together until combined in a large bowl.
FOLD in the tortilla chips until they are completely covered in the egg mixture. Let stand for 10 minutes, until the tortilla chips soften slightly.
POUR into lined casserole dish.
PLACE frittata in oven and bake for 15-20 minutes until set and 165oF in center; a toothpick should come out clean.
REMOVE from oven.
SERVE topped with salsa, and season with salt and pepper to taste.
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