Mini Breakfast Frittatas with Salsa Verde

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Prep Time: 10
Cook Time: 30
Servings: 8 regular (2.5oz) or 30 mini

This one-pan wonder makes brunch prep a breeze! Enjoy a breakfast south of the border with these taco-inspired frittatas. They only take 10 minutes to make, plus you can freeze them for up to two months.


Preheat oven to 350 F.

Spray muffin tins thoroughly with non-stick spray. In a large bowl, whisk eggs, milk, and taco seasoning until combined. Stir in jalapeños and cilantro.  

Fill muffin tin with ⅓ egg mixture. Divide black beans evenly into muffin tins.

Place muffin tin in the oven and bake until egg mixture begins to puff and sets in the center. (Approx. 25 min for regular size or 15 minutes for mini.) Remove and allow to cool for 10 minutes. If necessary, use a rubber spatula to loosen frittatas from the tin. Serve warm with salsa verde.

Chef La Pref Tips:

  • Freeze frittatas for up to 2 months.
  • To reheat: cover in the microwave and cook on med heat at 30-sec increments.
  • Serve as a breakfast sandwich between bread, on a bagel or in a tortilla. Serve with chipotle mayo.
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