Fiesta Frittata Casserole

Fiesta Frittata Casserole

30

"Quick and easy, this casserole is the perfect summer dish. Cheese, diced chile peppers, green onion, fresh parsley, corn, and other tasty ingredients are whisked into eggs and baked. This veggie treat is great for picnics, parties, and other summertime gatherings. You can cut the cooked casserole into small squares and serve with toothpicks and salsa for dipping."
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Ingredients

45 m servings 230 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 575 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley. Mix in the corn, black beans, red pepper, and bacon bits. Transfer to the prepared baking dish.
  3. Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean. Serve with the fresh salsa.

Reviews

30
  1. 42 Ratings

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Most helpful positive review

Yummy! I loved this. I was serving it at an early brunch so I prepared the vegies the night before and put them in a baggie. The next morning, all I had to do was mix the eggs, sour cream, ch...

Most helpful critical review

This tasted ok. I probably won't be making it again though. It was a little bland. I had to put a lot of salt and pepper on mine to give it flavor.

Yummy! I loved this. I was serving it at an early brunch so I prepared the vegies the night before and put them in a baggie. The next morning, all I had to do was mix the eggs, sour cream, ch...

My husband and I truly enjoyed this recipe. We served it with salsa and sour cream and had it for an easy week night dinner.

Next time I make this I would add some hot peppers to it.

I substituted diced yellow squash for the black beans to suit my family's preference. Served it with homemade biscuits and applesauce for a yummy summer supper. Would definitely make again.

I did not have a red pepper, bacon bits or corn so I drained a can of rotel and used that instead. I had to cook it for 45 minutes because the casserole was too wet. It was still a little mois...

This was okay. By itself it was kind of bland but really needed the salsa and I put mine in a ww tortilla as well after trying it on it's own. My daughter didn't even care for it in the tortil...

This tasted ok. I probably won't be making it again though. It was a little bland. I had to put a lot of salt and pepper on mine to give it flavor.

This recipe is so quick and easy and it tastes great, even the next day. I want to make it again and again.

It was a bit bland - without the spicy salsa it would not have tasted good. Simple to make. Took longer than 30 minutes to cook.