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Mexican Fiesta Frittata Muffins



Breakfast has always been my favourite meal. Whether I'm waking up to write up a new blog post or heading to the gym - I'm always excited to start the day with a balanced, yummy breakfast. I've heard however, that everyone isn't in the same boat as me. Whether it's a time constraint, lack of motivation in the AM or you're just not hungry - I've got your solution.


I was inspired to make this recipe when I received some beautiful, farm fresh eggs from a friend. They were so pretty I knew I had to come up with a recipe that would do them justice - and just in time for easter! There are so many awesome flavours at play here - cilantro, pickled jalepenos and fresh red pepper make you feel like you're lounging on the Mexican Riviera (sort of, we can imagine at least , right?)


 These frittata muffins can be made at the beginning of the week and easily heated as part of a satisfying, protein-packed breakfast. To re-heat, simply pop them in the microwave for 30 seconds wrapped in a damp paper towel (to prevent them from drying out) and enjoy with a piece of fruit. Easy enough, right? And if you're not hungry when you wake up, these can easily be brought to work and re-heated when the 10 am hunger pangs hit.


This breakfast is packed with protein, B-vitamins and iron. Plus, the vitamin C combo of red pepper and salsa will help you absorb the iron from the eggs. Trust me, these are way better than whatever dried out, fat-ladden breakfast sandwich you can pick up on the way to work!



Mexican Fiesta Frittata Muffins

Prep time: 15 minutes  Cook time: 20 minutes




12 large eggs

2-3 green onions (spring), finely chopped

1/2 large red pepper, finely chopped

1 cup canned black beans, drained and rinsed

4 sprigs fresh cilantro, leaves picked off

2 tbsp pickled jalepenos, minced  

1/2 tsp chili powder

Cracked black pepper to taste


  1. Pre-heat your oven to 350 °F. 

  2. Beat the eggs in a large measuring cup and season with chili powder and cracked black pepper.

  3. Spray the sides (or lightly grease with olive oil) of a 12-cup non-stick muffin tray.

  4. Equally divide the green onion and red pepper among the 12 muffin cups and pour the egg mixture evenly among the 12 cups until almost full.

  5. Evenly distribute the black beans and minced jalepenos among the 12 cups (this will prevent them from sticking to the bottom). Top with fresh cilantro.

  6. Bake in the oven for 20 - 25 minutes, or until the centre is no longer liquid. Cool and refrigerate in a sealed container up to a week. Serve with a few tablespoons of salsa and a few leaves of cilantro.

Nutrition Facts (per muffin):






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