Fiesta Frittata Casserole

Fiesta Frittata Casserole

29 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Roxanne E. Chan
Recipe by  Roxanne E. Chan

“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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Adjust Servings

Original recipe yields 12 servings



  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.

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Reviews (29)

Rate This Recipe


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, cheese and dump the baggie contents. was ready for the oven in minutes. It did take longer to cook than 30 minutes, but it was well worth it. I decreased the amount of black beans to one cup and will increase the red pepper to 1/2 cup next time. I served with real chopped bacon and fresh salsa...PERFECT.



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.

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Amount Per Serving (12 total)

  • Calories
  • 230 cal
  • 11%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 169 mg
  • 56%
  • Sodium
  • 575 mg
  • 23%

Based on a 2,000 calorie diet



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