TexMex Frittata Muffin Cups are a quick and easy meal to prepare. The spices give the eggs a mild flavor that reminds me of taco seasoning. The spinach, grated potatoes and salsa give the frittata some bulk and make it a filling breakfast or snack.
A Frittata is an egg-based dish that is basically baked scrambled eggs with additional ingredients added. I have made frittata in a skillet then finishing in the oven and cutting it into wedges like a pie. I thought I would try making them in a muffin tin so they can be a grab and go kind of breakfast. They can be heated in a minute or two in the microwave, or they can be eaten cold. Since they are baked in a muffin tin, they can be handheld for a quick meal. My husband heats up a couple then eats them on his way to work. They are a healthier alternative to prepackaged breakfast bars.
This recipe works as scrambled eggs in a skillet, too. The eggs will be softer than when baked, but are still a good alternative.
You can serve this dish with a side of salsa, fruit, bacon or sausage, if you would like an even more hearty meal.
I will sometimes make this dish with an egg substitute because of a concern of too much cholesterol in our diets. So, I will use 2 cups of a cholesterol-free egg substitute instead of the six eggs. I sometimes use half eggs and half cholesterol-free egg substitute, too. We don't notice any difference in flavor when using an egg substitute with this recipe when it is baked in a muffin tin. When I make this recipe with an egg substitute and make it as scrambled eggs instead of a frittata, the eggs seem to be a little watery. So, if using an egg substitute, I recommend making a frittata.
I have added cheese to this recipe. If you have a dairy-free diet, you can use dairy-free cheese or eliminate the cheese. I've been doing some research and have found that some cheeses are digestible by people who have a lactose intolerance. Cheeses that have zero sugars are usually safe. My husband has been cautiously testing the waters and we've found that Mozzarella and Shredded Mexican Cheese Blend are safe for him. The Shredded Mexican Cheese Blend that I use has Monterey Jack Cheese, Mild Cheddar Cheese, Asadero and Queso Quesadilla Cheeses. I like to cook dishes with cheese in it, especially the Mexican Cheese Blend, so this is good news for me. Please do what is best for your personal dietary needs.
I hope you enjoy!
- 6 jumbo eggs or 2 cups of an egg substitute
- 1/2 cup soy milk or milk, if you are not concerned with being dairy-free
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon granulated onion
- 1/4 teaspoon ground cumin
- 1/2 cup chopped spinach
- 1/2 cup grated potatoes
- 1 cup salsa, chunky
- 1 cup Mexican Blend Cheese Omit, if you are concerned with being dairy-free
- Preheat oven to 350F.
- Mix eggs, soy milk, salt, pepper, oregano, onion and cumin.
- Add grated potatoes, cheese, salsa and spinach and stir to combine. Omit the cheese if you want to make a dairy-free dish.
- Coat a 12-cup regular muffin tin with cooking spray.
- Spoon about 1/4 cup of egg mixture into each muffin cup.
- Bake 20-30 minutes, or until eggs are set and starting to brown.
- Let cool in muffin tin about 5 minutes.
- Using a spoon or your utensil of choice, remove each frittata cup one at a time. I don't recommend turning the muffin tin over to dump the frittata cups because they may break.