Frittatas are very versatile and Mexican Sheet Pan Frittata is too! You can serve this for any meal of the day. It is hearty, delicious and feeds a crowd.
This egg based dish is made with Mexican Chorizo sausage and Cojita cheese. It has tomatoes, green onions and cilantro to give it a fresh flavor. Adding jalapeño pepper is optional, but will give it a slight touch of heat.
Mexican Sheet Pan Frittata can be served simply on a plate. Some fresh salsa and guacamole would make great toppings. You can also cut the frittata into long, thin slices and wrap it in a tortilla to create a breakfast burrito.
We are big fans of frittatas around here! Check out all the other options. Tater Tot Frittata Casserole, Sausage Pasta Frittata, Potato Cheddar Frittata, Vegetable Frittata, Zucchini Herb Frittata, Mushroom Asparagus Frittata, Chorizo Frittata, and Mini Frittatas are all simple, flavorful recipes.
SOME THINGS TO KNOW:
- Jalapeño peppers add a bit of heat but are considered one of the milder hot peppers. By removing the seeds and the ribs from the pepper, you will reduce the amount of heat.
- Chorizo comes soft and uncooked or dried and cured which is ready to eat. You want the cured version for this recipe. If you are only able to find the raw version, make sure that you cook it thoroughly before adding it to this recipe.
- If you cannot find Cojita cheese, some good substitutes are Ricotta Salata, Queso Fresco and Feta.
- This frittata can be kept in the refrigerator for up to 5 days.
- You can freeze this for up to 3 months. Cut the frittata into serving size squares and freeze them on a baking sheet. Once they are frozen, place them into an airtight freezer container.
- To reheat, place the defrosted frittata squares into a 350 degree pre-heated oven on a baking sheet. Cover them with foil. Bake 10-15 minutes until heated through.
- You will need a 10″ x 15″ rimmed baking sheet for this recipe.
Mexican Sheet Pan FrittataPrint This
- 1 dozen eggs
- 1 cup whole milk
- ½ kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon cumin
- ½ cup green onions, sliced
- 1 cup grape tomatoes, sliced in half
- 1 cup cooked chorizo sausage, diced small or crumbled (to crumble pulse in processor)
- ¼ cup fresh cilantro, chopped
- 1 cup Cojita cheese, crumbled
- 1 teaspoon olive oil or cooking spray
- Optional: 1 jalapeño pepper, seeds removed and diced small
Preheat the oven to 350 degrees
Beat the eggs in a large bowl with a whisk.
Add the milk, salt, pepper and cumin. Whisk them into the eggs.
Stir in the green onions, tomatoes, chorizo, cilantro, Cojita and jalapeño pepper if you are using it.
Either brush the olive oil all over the baking sheet so it is completely covered or spray the pan with cooking spray.
Pour the egg mixture into the baking pan and place it into the oven on a center rack.
Bake for 25-30 minutes until the frittata is entirely set and lightly browned.
Remove the frittata from the oven and let it sit for 5 minutes before slicing.
You can also serve the frittata wrapped in a tortilla to make a breakfast burrito.