Photo of Mini Mexican frittatas by WW

Mini Mexican frittatas

1 - 2
PersonalPoints™ per serving
Total Time
33 min
5 min
20 min
This simple, savory mini frittata recipe incorporates Mexican flavors into the classic breakfast dish. They require just five ingredients, getting a flavor boost from store-bought salsa, while the milk makes the egg mixture light and fluffy. Add in some additional ingredients, if you like, to customize this recipe. Stir in some crumbled cooked bacon, chopped fresh chives, diced jalapeños, or paprika to complement the flavors. Or try shredded pepper Jack or Mexican-blend cheese instead. Serve them for breakfast, brunch, or as an appetizer at your next gathering. You can also spray the muffin cups with nonstick cooking spray instead of using liners.



4 large egg(s)

Low-fat milk

¼ cup(s), (1%)

Fat free salsa

¼ cup(s), chunky mild variety, drained

Reduced-fat cheddar cheese

1 oz, (about 1/4 cup), shredded

Ground cumin

¼ tsp


  1. Preheat oven to 350°F. Line 6-cup muffin pan with foil liners.
  2. Whisk together eggs, milk, salsa, Cheddar, and cumin in a medium bowl. Ladle about ¼ cup of egg mixture into each prepared muffin cup.
  3. Bake until frittatas puff up and edges are golden, about 20 minutes.
  4. Per serving: 1 frittata