Mexican Sheet Pan Chorizo Frittata

This delicious and easy-to-make Mexican Sheet Pan Chorizo Frittata is one of the best oven-baked frittata recipes. It is loaded with Latin Tex-Mex flavors making it a yummy meal that your whole Familia will enjoy.

5 from 12 votes

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Course: Breakfast

Cuisine: Latin

Keyword: avocados, black beans, Chorizo, Frittata

Prep Time: 10

Cook Time: 10

Baking: 10

Total Time: 30

Servings: servings

Calories: 142kcal

Author: Juyali (ju-ja-lee)

Equipment

18 x 13 x 1 inch sheet pan, frying pan, bowl

Ingredients

Ingredients for the Filling

1 Tablespoon Olive Oil
2 Chorizo sausage (uncooked. About 6 oz (170 grams). See substitutions notes)
1 Poblano Pepper diced
1/2 cup Onion (chopped)
1 15 ounce Can of Black Beans (drained)
1/2 Cup Corn Kernels
12 Eggs
1/4 cup Fresh Cilantro (chopped)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Shredded Cheese (such as Quesadilla, Monterrey Jack, Cheddar)

Topping ingredients

1/2 Cup Cherry Tomatoes halved
1/2 Cup Fresh Cilantro slightly chopped
1 Avocado (diced)
Tortilla Strips (optional)
Radishes thinly sliced (optional)

Instructions

Cook the Chorizo and veggies mixture (10 minutes)

Preheat the oven to 425 F (220 C) degrees and coat a half-size rimmed sheet pan (18 x 13 x 1 inch or 43 x 33 x 2.5 cm) with a generous amount of cooking spray.
Remove the skin from the chorizo sausages. Add Olive Oil, Chorizo, diced Onions, and diced Poblano Pepper to a large frying pan.
Cook over medium heat until the chorizo is browned and the veggies have softened and caramelized (2 minutes). Lightly season with salt and pepper.
Incorporate the corn and black beans. Cook for 2-3 minutes and until all the flavors meld.
Spread the mixture evenly onto the prepared sheet pan.

Prepare the Eggs mixture (2 minutes)

In a large bowl, whisk together the eggs, salt, and pepper.
Stir in the shredded cheese.

Assemble and bake (13 minutes)

Pour the egg mixture over the chorizo mixture
Bake the Frittata in the oven for 10-12 minutes or until set, and the edges are golden brown. For an extra test, you can insert a knife into the center, and if it comes out clean, the Frittata is done.
Because this is a sheet pan Frittata, it will cook very quickly.
Garnish with the toppings to the level of your linking.

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Notes

This Chorizo frittata can be made the day of or a day in advance and gently reheated in the oven or microwave. You can also freeze for up to 3 months. Then reheat in the microwave or in the oven covered with foil for 10 minutes at 350 F (180 C) degrees.
You can easily turn a frittata into a dinner meal are a green salad (for a light meal), or roasted or pan-fried potatoes, biscuits, and even crusty bread.
You can make mini-frittatas by using a 12-muffin pan. Spoon about 1/4 cup of mixture into each muffin cup.

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