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Chili Cheese Mini Frittatas

These protein-packed bites are an easy and fun way to reinvent chili – whether you’re using the last of your leftovers, or opening a can. They also freeze well, so pop extras into the freezer in an airtight container for quick meals on extra busy days! Because there’s no chopping involved, kids can whip these up with minimal adult help.


8 large eggs
1/2 cup milk
1 1/2 cups shredded sharp cheddar or Monterey Jack cheese, divided
1 cup of your favorite chili (If you don’t have a favorite, try our turkey chili recipe!)


1. Preheat your oven to 350 degrees. Lightly grease a 12-cup muffin tin and set aside.
2. In a large bowl, whisk together the eggs and milk until frothy. Add the chili and 1 cup of the cheese and stir to combine.
3. Fill the prepared muffin cups 3/4 of the way with the egg mixture. Top with the remaining cheese.
4. Bake at 350 degrees for 25-30 minutes, until set. Remove from the oven and allow the frittatas to rest in the muffin tin for 5 minutes, then run a knife around the edges to help release them from the pan.