Mini Chili Frittata

This past weekend was Mother’s Day, a special day around our house. The kids are always reminded to make homemade cards, and to get their school projects ready to deliver to mom on that special morning. We take a bit of pride in our planning, making sure mom feels special on that day. Everything from letting mom sleep in, to folding clothes, to doing our best to make sure she is relaxed. This can be a challenge with the kids, but we try. My part of the planning is always the meals on that day, typically breakfast in bed, a light lunch, and then a wrap to the day with a really nice dinner.

Min Chili Frittata Recipe

I woke up early on Sunday morning, not that this is unusual,  and began to prepare things orange infused french toast, great bacon, and the cup of chai tea that she loves. Don’t get me wrong, but I am not a huge fan of things like french toast or pancakes in the morning. I am an eggs and bacon kind of guy. But, the rest of my family loves those sorts of breakfast, so I am more than happy to make whatever they want.  As I began to prepare the breakfast for everyone, I realized that I was going to want some eggs, and at first, I thought of the usual suspects, scrambled, or over medium. As I had some time on my hands, and the house was still quiet with everyone sleeping, I decided to do something different, and make a scrambled egg mixture and bake them in my muffin tins.

Bring on the chili frittata. Keep in mind that I am only calling this a frittata (here and here) as I bake them in the oven, and I did not have another label for them, well, I could have said something like ‘the yummiest egg breakfast ever’ but that would not sound right either.


  • 4 large eggs
  • 2 tbsp of all purpose flour
  • 1/2 cup of your favorite salsa
  • 1 tbsp of chipotle adobo sauce
  • 1/2 tbsp chili powder
  • 1/2 small onion, finely diced
  • 1 cup of shredded jack cheese
  • cooking spray
  • muffin pan

This is so easy to put together, that it not only makes a great breakfast item, but it is also great for brunch, or a mid-day snack.

Min Chili Frittata Recipe

Begin by spraying the inside of your muffin tray with the cooking spray. Preheat your oven to 400 degrees. To a large bowl, add the eggs, salsa, adobo sauce, flour, and chili powder, and mix really well, making sure all of the eggs are thoroughly beaten. Fold in the diced onion and cheese, then mix. Add about two large spoonfuls, approximately 5 tablespoons or so, into each muffin slot.

Cook in the preheated oven for about 15-20 minutes, or until you have a light golden top, or the eggs are cooked through. As I said, these are great, and perfect served warm, or at room temperature.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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