Fajita Frittata Muffins

My grandmother taught me you can always recreate a new dish, using your leftovers to make a Frittata.

I’d made my Fajita Chicken Wrapped In Braided Puff Pastry the night before and the leftover filling I thought would work perfectly in a Frittata. I spotted my jumbo muffin pan and that’s how my Fajita Frittata Muffins came to be. It would be great to serve for brunch or to take on a picnic.

All I’m saying is, don’t be afraid to experiment. If you have leftovers and you’re not sure what to do with them make a Frittata.

Instead of making one large frittata, I made individual muffin-style frittatas.






Mini Fajita Frittatas

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 12 Jumbo Frittata Muffins
Equipment: 2 jumbo muffin pans (capacity 6-cup jumbo muffin pans)

3 cups of leftover chicken fajita filling
12 large eggs, room temperature
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/2 cup finely shredded Mexican blend cheese (reserve 1/4 cup for the tops)
Cilantro for garnish

Ingredients For Fajita Seasoning:
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of Kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin
2 teaspoons of dried parsley

Note: Recipe yields approx. 2 1/2 cups of Fajita seasoning.
Note: 2 tablespoons of Fajita seasoning per pound of meat.

Directions For Fajita Seasoning:
In a medium-size mixing bowl add all the ingredients from the above spice list, mix to combine. Store in an air-tight container, in a cool dry place.

Preheat oven to 350-degrees F.
Lightly spray a 6 cup muffin tin with non-stick cooking spray. In a large mixing bowl, whisk together the eggs, Kosher salt, and fresh ground black pepper. Add the leftover chicken fajita mixture, 1/4 cup of the shredded cheese and combine.

Fill each muffin cups halfway with the frittata mixture. Sprinkle the reserved shredded cheese on top. Bake until the eggs are just set, 15 to 20 minutes. Allow the muffins to cool for 10 minutes before running a rubber spatula around the outside of each one to ensure easy removal. Serve hot or at room temperature.

There you have it, my Fajita Frittata Muffins.

Note: In an airtight container or plastic zip-lock baggie you can store these muffins up to 4 days.