August 13, 2021

Mini Chilaquiles Frittatas

Today we’re having chips and salsa for breakfast! Chilaquiles are a traditional Mexican dish of corn tortillas and salsa, and other ingredients depending on regional variations. They are often served with eggs at breakfast or brunch, which is my favorite way to enjoy them.

This recipe uses crushed corn tortilla chips, which is a shortcut method for achieving the crispy corn tortilla traditional to chilaquiles. It’s a great way to use up the crumbs at the bottom of the bag of chips, or maybe some leftover tostada shells that got forgotten and stale in the pantry. The liquid from the salsa and the eggs softens the corn tortilla chips, giving the chilaquiles their signature texture.

I’ve made a version of this dish as a larger frittata in a frying pan for years, but I love making mini frittatas in a muffin pan as an easy make-ahead meal prep option for breakfasts during the week, so I decided to scale my recipe down to this portable mini version. So grab your favorite chips and salsa, and try these mini chilaquiles frittatas for your next brunch, or add them to your weekly meal prep plan for something new!

Crushed tortilla chips in a plastic sandwich bag
Crush your corn tortilla chips in a sandwich bag for easy clean up.

Muffin pan and ingredients for Mini Chilaquiles Frittatas: beaten eggs, shredded cheese, salsa, crushed tortilla chips
Assemble your ingredients: crushed corn tortilla chips, your favorite salsa, shredded cheese, and beaten eggs.

Stages of Mini Chilaquiles preparation, from left to right
Layer the ingredients into your muffin pan, starting with crushed tortilla chips, then salsa, then egg mixture, and finally top with shredded cheese.

Finished Mini Chilaquiles Frittatas in a muffin pan
Bake the mini frittatas until the eggs are set.

Two Mini Chilaquiles Frittatas on a plate with a fork, garnished with extra salsa and tortilla chips on the side
Serve Mini Chilaquiles Frittatas immediately, with extra salsa for topping, or sour cream and avocado as well!

Original publication date: September 24, 2020

Mini Chilaquiles Frittatas

Let's have chips and salsa for breakfast!


Kira Freed - The Joyful Plateful











2 cups crushed corn tortilla chips

1 cup prepared salsa

1 cup shredded cheese, such as cheddar or jack

8 large eggs

1/2 cup milk

1/2 tsp. kosher salt

1/4 tsp. ground black pepper


  1. Preheat oven to 400 degrees F. Lightly spray each cup of a 12-count muffin pan with cooking spray.
  2. Crack eggs into a medium bowl. Add milk, salt, and pepper, and whisk to combine. Set aside.
  3. Divide crushed corn tortilla chips evenly among the cups of the muffin pan.
  4. Divide prepared salsa evenly among muffins cups (use a tablespoon per muffin cup).
  5. Gently pour egg mixture over chips and salsa in each muffin cup, dividing evenly among each cup.
  6. Top each muffin cup with shredded cheese.
  7. Place pan in the oven and bake for 16-18 minutes, until eggs are set and cheese is melted.
  8. Serve hot, and optionally topped with avocado, plain Greek yogurt, more salsa or hot sauce.
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March 19, 2024
Sounds sooooo yummy. I will definitely prepare this