Mexican-Inspired Frittata Cups

Paleo Mexican Frittata Cups

If you’re a fan of the recipe for Natural Ham & Egg Cups I posted a while back, you’ll definitely appreciate this flavourful spin on a protein-packed, portable and incredibly convenient breakfast and/or snack idea. And if you’ve visited here before, you already know how I feel about eggs—they’re an absolute staple in my kitchen because of how versatile, affordable and incredibly nutritious they are (yes with yolk, and no, the cholesterol won’t kill you).

This recipe is a perfect example of how you can get creative with this staple, particularly if you find you’re pressed for time in the mornings or if you like to prep your meals/snacks ahead of time (if not, I highly recommend getting in the habit—after all, “fail to prepare, prepare to fail“!). I came up with this easy recipe on the spot while I was meal prepping the other week and was really pleased with the results. As usual, these are dead simple and super quick to make. And bonus—they lose that awkward cooked egg smell, so you can eat them on the go without shame 🙂


  • 12 whole eggsfree-range or free-run, if possible
  • 1  cup salsaif you’re using pre-made, look for an organic variety with no added sugars or preservatives; bonus points for using fresh (try this recipe)
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • squirt of srirachatailor the quantity to your heat preference 🙂
  • small handful cilantrofresh and finely chopped


  • Set oven to 350
  • Line a muffin tray with paper or parchment liners—I can’t emphasize the cleaning headache this step will save you! But if you don’t have them around, greasing the pan with a bit of coconut oil would be fine
  • In a medium size bowl, mix your dozen eggs
  • Toss the remaining ingredients in and combine well, ensuring all of the seasoning is mixed through evenly
  • Pour a bit of the mixture into each cup—depending the size of the cups on your pan, there should be enough to fill each one, but try to make sure there’s an even amount in each so they cook uniformly 
  • Cook for ~25 minutes, or until each cup is cooked through—depending the heat of your oven, check them around 20 mins so they don’t burn
  • Allow to cool before enjoying or storing! These keep really well for up to 5 days (but if your household is anything like mine, they’ll be gone long before then)

paleo frittata cups

Serving Suggestions

  • Serve topped with sliced avocado
  • If you had leftovers from Shell-less Taco Bowls & Fresh Salsa, add an extra punch of protein and mix both the seasoned hamburger and fresh salsa in with the egg mixture before cooking
  • If dairy works for you, half-way through cooking, top each cup with a bit of shredded cheese (a grass-fed cheddar would be awesome if you can find it)
  • Cut up the cups and use them as your protein/salad topping