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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 Kitchen Tips

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.

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Ingredients

  • 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
  • Salsa
  • Salt and pepper

Directions

Step 1

PREHEAT the oven to 375°F.

Step 2

LINE an 8-inch casserole dish with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 3

WHISK the eggs, milk, cheese, chili powder, cilantro, and chopped jalapenos together until combined in a large bowl.

Step 4

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.

Step 5

POUR into lined casserole dish.

Step 6

PLACE frittata in oven and bake for 15-20 minutes until set and 165oF in center; a toothpick should come out clean.

Step 7

REMOVE from oven.

Step 8

SERVE topped with salsa, and season with salt and pepper to taste.

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