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A slice of a Mexican frittata being lifted out of a sheet pan of the dish.

Sheet-Pan Mexican Frittata

Course: Breakfast / Brunch
Cuisine: Mexican / TexMex
Keyword: how to make a frittata, Mexican breakfast casserole, sheet-pan frittata recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 298kcal
This Sheet-Pan Mexican Frittata is loaded with those classic Mexican/Tex-Mex flavors that we all love so much. And it makes enough to serve a large hungry family. Especially wonderful on a holiday morning, but also incredible any time of the year!
Print Recipe


  • 11"x17" rimmed baking sheet


  • 4 tbsp unsalted butter divided
  • 1 cup onion chopped
  • 1 poblano pepper seeded and chopped
  • 12 oz OZO Plant-Based Mexican Seasoned Ground thawed
  • 1 cup corn fresh or frozen
  • 1 cup black beans canned, drained and rinsed
  • 18 large eggs
  • ¼ cup cilantro chopped, plus more for garnish
  • 2 cups cheese shredded, combo of cheddar and Monterey Jack, divided
  • 1 tsp Kosher salt
  • ½ tsp black pepper freshly ground
  • 1 tbsp hot sauce optional
  • 1 cup Pico de gallo for garnish
  • 1 Avocado sliced, for garnish
  • corn tortilla strips
  • 1 cup salsa for serving


  • Preheat oven to 450°F and use 2 tbsp of softened butter to grease the baking pan (or use cooking spray).
  • Heat the remaining 2 tbsp butter in a large skillet over medium-high heat.
  • Add the chopped onion and poblano pepper and cook, stirring frequently, until soft and translucent.
  • Mix in the OZO Plant-Based Mexican Seasoned Ground. Stir until fully cooked and the sautéed vegetables are mixed into the mixture, 4 to 5 minutes total. Turn off the heat.
  • Stir in the corn and beans. Transfer the mixture to the prepared baking dish and spread out evenly with a spatula.
  • In a 10-cup measuring cup, or a large bowl, add the eggs, cilantro, 1½ cups of the cheese, salt, pepper, and hot sauce. Use a whisk to lightly beat the eggs and mix everything together. Carefully pour the egg mixture all over the protein/corn/bean mixture. Top with the remaining ½ cup of cheese.
  • Bake for 12 to 15 minutes, until lightly browned on top and the eggs have set. Remove from oven and let rest for 5 minutes. Slice into 12 pieces.
  • Serve at once with pico de gallo, freshly chopped cilantro, avocado slices, and salsa.



Allow the protein-based Mexican seasoned ground to thaw for 24 hours in the refrigerator.
Fresh poblano peppers can be found in the produce section of most well-stocked markets.  You can substitute canned green chilis, too.  These can be found in 4 oz. cans, whole or chopped, in the Mexican aisle.  These peppers are mild and carry very little heat.  A green bell pepper can be substituted.  Jalapeno peppers can also be substituted, but you will increase the heat level.  One for mild heat, 2 for medium heat. 
The frittata can also be made in a 12-inch cast-iron skillet or 9"x13" casserole dish.
If you want to cut the recipe in half, then use an 8-inch or a 9-inch square baking pan, or an 8-inch cast-iron skillet, or any baking dish that is close to any of these vessles. 
If you prefer to use meat protein in place of plant-based protein, you can use Mexican chorizo, seasoned beef, breakfast sausage, or seasoned pork. 
Left-over frittata can be gently reheated in a 250°F  oven for 15 to 20 minutes, or heated in a microwave in 30-second intervals until the desired temperature is reached. 
The protein/corn/bean mixture can be made up to 24 hours in advance.  
The entire frittata can be made up to 12 hours in advance (before baking).  Loosely cover with foil and refrigerate.  Remove the foil and bake for 15 to 17 minutes (if still chilled from the fridge). 


Calories: 298kcal | Carbohydrates: 14g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 309mg | Sodium: 734mg | Potassium: 381mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1022IU | Vitamin C: 14mg | Calcium: 195mg | Iron: 2mg