Birria Frittata Recipe

Introduction

This Birria Frittata is a delicious way to transform leftover birria into a hearty, cheesy breakfast or brunch dish. Combining tender birria, golden potatoes, and melted mozzarella, it’s a flavorful twist on a classic frittata that’s sure to satisfy.

Ingredients

• 1½-2 cups leftover birria
• ½ cup birria consommé
• 1 large (or 2 small) Yukon gold potatoes, peeled and cut into ¼-inch dice, parboiled
• 6 large eggs
• 1 cup shredded Mozzarella cheese (or Oaxaca), divided
• 2 tsp Kosher salt, divided
• ¼ tsp freshly ground black pepper
• 2 Tbsp unsalted butter
• 2 Tbsp extra virgin olive oil
• ½ medium red onion, cut into ¼-inch dice (about ⅔ cup)
• For serving: fresh cilantro, sour cream, and lime wedges

Instructions

1. Step 1: Parboil the potatoes by filling a saucepan about two-thirds full with water and seasoning with a pinch of Kosher salt. Add the peeled, cubed potatoes and cook over medium-high heat for 10 minutes, or until they can be pierced with slight resistance. Drain and set aside.
2. Step 2: In a mixing bowl, whisk the 6 large eggs together with ½ cup of birria consommé, ⅔ cup shredded mozzarella (reserve the remaining ⅓ cup), 1 tsp Kosher salt, and ¼ tsp black pepper until well combined.
3. Step 3: Preheat your oven to 350°F (175°C). Heat 2 Tbsp unsalted butter and 2 Tbsp olive oil in a 10-inch nonstick skillet over medium-high heat. Add the diced red onion, reserving 2 Tbsp raw onion for topping if desired, and cook for about 3 minutes, stirring occasionally.
4. Step 4: Add the parboiled diced potatoes to the skillet. Season with ½ tsp Kosher salt and continue cooking, stirring occasionally, for another 3-5 minutes until the potatoes begin to brown slightly.
5. Step 5: Stir in the leftover birria, reserving about ¼ cup for topping. Allow the mixture to heat through for 1-2 minutes. Pour the egg mixture evenly over the skillet contents. Sprinkle the remaining ⅓ cup shredded mozzarella on top. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the eggs are fully set and puffed.
6. Step 6: Carefully remove the frittata from the oven and let it cool slightly. Top with the reserved birria in the center and garnish with the reserved diced red onion and plenty of fresh chopped cilantro. Serve with lime wedges and sour cream on the side, if desired.

Tips & Variations

• For an extra smoky flavor, add a pinch of smoked paprika to the egg mixture.
• You can substitute Yukon gold potatoes with red or white potatoes, but be sure to parboil them to ensure even cooking.
• Using Oaxaca cheese will give a creamier texture and authentic Mexican flavor.
• If you don’t have leftover birria, slow-cooked beef with birria spices makes a great homemade substitute.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a skillet over low heat or in the microwave until warmed through. This dish is best enjoyed fresh but holds up well to reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh birria instead of leftover?

Yes, freshly cooked birria works perfectly in this recipe. Just make sure it’s shredded and drained well before adding to the skillet.

Is this recipe suitable for meal prep?

Absolutely, the Birria Frittata is excellent for meal prep. Portion it out after cooking and store in the fridge for quick, flavorful breakfasts or lunches throughout the week.

Birria Frittata Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

A flavorful and satisfying Birria Frittata that creatively uses leftover birria and birria consommé, combined with tender Yukon gold potatoes, shredded mozzarella cheese, and sautéed red onions. This dish is baked to perfection, resulting in a hearty breakfast or brunch option with a rich Mexican twist, garnished with fresh cilantro, lime wedges, and creamy sour cream.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1½–2 cups leftover birria
• ½ cup birria consommé
• 1 large Yukon gold potato, peeled and cut into ¼-inch dice
• 6 large eggs
• 1 cup shredded Mozzarella cheese (or Oaxaca), divided
• 2 tsp Kosher salt, divided
• ¼ tsp freshly ground black pepper
• 2 Tbsp unsalted butter
• 2 Tbsp extra virgin olive oil
• ½ medium red onion, cut into ¼-inch dice (about ⅔ cup)

For Serving

• Fresh cilantro, chopped
• Sour cream
• Lime wedges
• Reserved diced red onion (optional)

Instructions

1. Parboil the potatoes: Fill a saucepan about two-thirds full with water and season with a generous pinch of Kosher salt. Add the peeled and cubed Yukon gold potatoes and set over medium-high heat. Cook for about 10 minutes, or until the potatoes are easily pierced with a knife but still hold their shape. Drain and set aside.
2. Whisk the eggs: In a mixing bowl, whisk together the 6 large eggs, ½ cup birria consommé, ⅔ cup shredded Mozzarella cheese (reserve ⅓ cup for topping), 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper until well combined and slightly frothy.
3. Sauté the red onion: Preheat your oven to 350°F (175°C). Heat 2 tablespoons unsalted butter and 2 tablespoons extra virgin olive oil in a 10-inch nonstick skillet over medium-high heat. Once hot, add the diced red onion, reserving 2 tablespoons raw onion for garnish if desired. Cook, stirring occasionally, for about 3 minutes until softened.
4. Cook the potatoes with onions: Add the parboiled cubed potatoes to the skillet. Sprinkle with ½ teaspoon Kosher salt and cook, stirring occasionally, for another 3-5 minutes, allowing the potatoes to lightly brown and absorb flavors.
5. Add the birria and assemble: Stir in the shredded leftover birria, reserving about ¼ cup for topping. Heat through for 1-2 minutes to combine flavors. Then, pour the beaten egg mixture over the birria, potatoes, and onions in the skillet. Sprinkle the remaining ⅓ cup of shredded Mozzarella on top.
6. Bake the frittata: Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the eggs are fully set and have puffed slightly.
7. Garnish and serve: Remove the frittata carefully from the oven and let it cool slightly. Top with the reserved birria placed in the center, the reserved diced red onion, and plenty of freshly chopped cilantro. Serve with lime wedges and sour cream on the side for extra flavor.

Notes

• Parboiling the potatoes ensures they cook evenly and remain tender inside the frittata.
• Using leftover birria and consommé infuses the frittata with rich, savory flavors.
• If you don’t have Mozzarella, Oaxaca cheese is a great alternative for authentic Mexican flavor and meltiness.
• Reserve some birria and diced onion for garnish to add texture and enhance presentation.
• Serve warm, and enjoy with fresh lime wedges and sour cream to balance the richness.

Keywords: Birria Frittata, Mexican breakfast, leftover birria recipe, baked frittata, savory breakfast, Yukon gold potato frittata