Easy Mexican Breakfast Frittata

easy mexican breakfast frittata

Breakfast, it's what’s for dinner. What? Did I confuse you there? All I'm saying is that when you're at a loss for what to make for supper, look no further than a few of your breakfast favorites. They are usually packed with protein and the options are endless! This recipe for Easy Mexican Breakfast Frittatas combines a hint of spice and a whole lot of flavor. Plus, it saves well for leftovers. I'm in!


Easy Mexican Breakfast Frittata


  • 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 


  1. PREHEAT the oven to 375°F.
  2. LINE an 8-inch casserole dish with Reynolds Wrap® Non-Stick Aluminum Foil.
  3. WHISK the eggs, milk, cheese, taco seasoning, cilantro, and chopped jalapenos together until combined in a large bowl.
  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.
  5. POUR into lined casserole dish.


  1. PLACE frittata in oven and bake for 15 to 20 minutes until set and 165°F in center; a toothpick should come out clean.
  2. REMOVE from oven.
  3. SERVE topped with salsa, and season with salt and pepper to taste.

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. 

Moms, what ingredients would you use to create the perfect frittata? 


Image ©2014 Reynolds Consumer Products

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