Breakfast | Latin Fusion | Mexican | Pork | Recipes
Chorizo Baked Frittata
I love a hearty breakfast that is chock full of flavor and this right here is a perfect example of that.
What I love about this recipe is that you can prep ahead and keep refrigerated overnight and bake in the morning. If you are anything like me, being able to prep ahead is very helpful.
Frittata Tips:
- In this recipe I used a frittata dish but you can use a muffin pan to instantly make individual servings.
- Aside from being able to prep ahead, you can also freeze leftovers after they have cooled down. I prefer to vacuum seal to avoid crystallization inside the bag. All you have to do is reheat in the microwave for about 1 to 2 minutes and you are done!
- You can also use the frittata to build a breakfast sandwich. Consider it on a toasted bagel with butter, american cheese, or even some cream cheese. Or why not? a breakfast panini could be fun! The possibilities are endless!
Chorizo Baked Frittata
Easy Latin inspired frittata that you can make ahead and even freeze afterward!
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Servings: 8 slices
Ingredients
- 4 slices bacon cooked and chopped
- 6 oz pork chorizo I like Cacique in a roll for this recipe because it is super ground and tender
- 1/2 yellow onion diced
- 1/2 red pepper diced
- 1 cup baby spinach
- 8 large eggs
- 1 cup milk whichever preferred – I use organic 2%
- 1/2 cup shredded cheddar cheese I used mild white cheddar for this recipe video
Instructions
- Heat the oven to 350° degrees.
- In a frittata baking dish or a 13×9" baking dish
- In a non-stick skillet add a tsp olive oil over medium-high heat.
- Once oil is hot, add the chorizo and brown until cooked through.
- Once chorizo is cooked through, add the onions and peppers. Cook for another 5 minutes to slightly soften the vegetables.
- Add the bacon, stir. Then add the spinach and stir until the spinach is wilted.
- Set aside the chorizo mixture on a plate to let it cool before mixing with the eggs.
- In the meantime, mix the eggs and the milk in a large bowl.
- Once the chorizo mixture is cool, spread it evenly at the bottom of the baking dish.
- Pour egg mixture over top.
- Sprinkle cheddar cheese all over the top.
- At this point the baking dish can be covered and refrigerated for up to 24 hours.
- When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is golden. A knife inserted in the center should come out clean. Serve immediately.
Video
Notes
Frittata Tips:
You can add any veggies you prefer and replace chorizo with breakfast sausage chopped in small pieces. In this recipe I used a frittata dish but you can use a muffin pan to instantly make individual servings. Aside from being able to prep ahead, you can also freeze leftovers after they have cooled down. I prefer to vacuum seal to avoid crystallization inside the bag. All you have to do is reheat in the microwave for about 1 to 2 minutes and you are done! You can also use the frittata to build a breakfast sandwich. Consider it on a toasted bagel with butter, american cheese, or even some cream cheese. Or why not? a breakfast panini could be fun! The possibilities are endless!
You can add any veggies you prefer and replace chorizo with breakfast sausage chopped in small pieces. In this recipe I used a frittata dish but you can use a muffin pan to instantly make individual servings. Aside from being able to prep ahead, you can also freeze leftovers after they have cooled down. I prefer to vacuum seal to avoid crystallization inside the bag. All you have to do is reheat in the microwave for about 1 to 2 minutes and you are done! You can also use the frittata to build a breakfast sandwich. Consider it on a toasted bagel with butter, american cheese, or even some cream cheese. Or why not? a breakfast panini could be fun! The possibilities are endless!
