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Green Chile Frittata (Gluten Free & Paleo Friendly)

Green Chile Frittata – This easy egg bake is packed with veggies, with plenty of added flavor from green chiles and crispy bacon. The perfect dish for meal prep or a weekend brunch! (Gluten Free, Dairy Free, Paleo Friendly)

Green Chile Frittata - DELICIOUS meal prep breakfast or brunch idea! (Gluten Free, Whole30, Paleo Friendly)

This post is written in partnership with Sprouts Farmers Market. All opinions are my own. 

Back today with another delicious option that works equally well for meal prep or a weekend brunch. This green chile frittata is easily the star of the show. It’s savory, packed with veggies, and has several layers of flavor, thanks to perfectly cooked veggies, a little kick from the green chiles, and some smoky bacon to top things off.

I love that it’s easy as can be, but looks really beautiful and impressive as a finished dish. It’s the kind of meal I can eat any time of day–it makes a fantastic savory breakfast option, but easily works for brunch, lunch, or dinner. (We can’t be the only ones who eat breakfast for dinner on the regular, right?)

Plus, the leftovers reheat like a dream, so it works equally well for meal prep! Let’s jump in!

Everything I need to make Green Chili Frittata - Gluten Free, Dairy Free, Whole30, Paleo-FriendlyGreen Chile Frittata - The perfect meal prep breakfast! (Gluten Free, Dairy Free, Whole30, Paleo Friendly!)

We start with a base layer of frozen hash browns. They “anchor” this dish almost like a crust, but they blend right into the egg frittata, helping it be substantial and filling without weighing it down.

Sprouts is running their big 20% off frozen sale this month in celebration of Frozen Foods Month, so it’s a perfect time to stock up on all your frozen favorites, whether that’s Cascadian Farms Organic Hash Browns I used for this frittata, stir fry veggies for dinner, cauliflower rice for an easy burrito bowl, frozen fruit for smoothies, parfaits, and more, or any of your other favorites!

Next, we layer a vibrant mix of veggies–sautéed onion and bell peppers give a great base layer of flavor. Add in a heaping amount of spinach (which cooks WAY down), and mix in some green chiles for a little flavor boost, then top the whole thing with some crisp, crumbled bacon. Need I say more?

Green Chile Frittata - DELICIOUS meal prep breakfast or brunch idea! (Gluten Free, Whole30, Paleo Friendly)

Notes on this Green Chile Frittata:

Is This Spicy? Mild vs. Hot. Nope. Probably not. Most canned mild green chiles really aren’t spicy. They’re typically not even as spicy as mild salsa, but they do give a tiny kick. If you’re worried, you can start with half the amount. If you want MORE heat, you can try using a few tablespoons of minced jalapeño instead or serve this with a dollop of green salsa. (I love the Sprouts tomatillo salsa.)

Paleo Notes. If you’re eating paleo or avoiding too many carbs, you can totally swap the frozen potatoes for frozen cauliflower rice (Cascadian Farms makes a great one) or you could swap in shredded zucchini. Just be sure to wring out the extra liquid before adding it to your baking dish.

Pump Up the Veggies.  I love that a recipe like this can be adapted so many ways. Feel free to try different veggies in this. You could add some sautéed mushrooms, shredded zucchini, or even some diced tomatoes.

Dairy Free (or Not!) – This recipe is naturally dairy free as written. I use unsweetened cashew milk, which I find has the most neutral flavor of the nondairy milks (just be sure you don’t pick up the vanilla!). If you tolerate or enjoy dairy, you can absolutely use dairy milk, or top this with a layer of cheese–Pepper Jack or sharp cheddar would be terrific!.

Make it Mini! – If you’re making this for meal prep or doubling this recipe to serve a crowd, you may want to try making these in muffin cups instead for individual portions. It works great! Just follow the baking directions for these and you’ll be in great shape. (PS – I *HIGHLY* recommend using a silicone muffin pan like this or this for these since they won’t scorch and won’t stick)

Storing & Reheating – I store this in the refrigerator for 3-4 days (we always finish it!). It’s easy to reheat individual servings in the microwave, or if you are reheating the whole thing, you can put it in the oven at 350 degrees for 10-15 minutes, or till it heats through.

More Brunching Favorites…

Green Chile Frittata - The perfect meal prep breakfast! (Gluten Free, Dairy Free, Whole30, Paleo Friendly!)

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Green Chile Frittata - DELICIOUS meal prep breakfast or brunch idea! (Gluten Free, Whole30, Paleo Friendly)

Green Chile Frittata


  • Author: Emily
  • Yield: 8 1x

Description

Say hello to big time flavor without a lot of effort! This frittata is packed with veggie goodness, hash browns, and bacon. It’s an all-in-one breakfast dish that’ll make any morning better! Perfect for meal prep or a weekend brunch.


Ingredients

Scale
  • 1/2 Tbsp olive oil
  • 1 small onion, diced
  • 1 cup diced bell peppers (any color)
  • 1 (4oz) can diced green chiles, like Sprouts brand
  • 2 cups spinach
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8oz (about 1/2 package) Cascadian Farm Organic Frozen Hash Browns
  • 46oz cooked, crumbled bacon
  • 7 eggs
  • 1/4 cup unsweetened cashew milk (or your favorite)
  • Fresh cilantro, for garnish (optional)

Instructions

Preheat oven to 375 degrees F. Grease a 9 inch pie dish (or 8×8 baking dish) with nonstick spray, or a little olive oil or butter.
In a medium sauté pan, heat olive oil over medium heat. Add onion and bell pepper and sauté over medium heat 8-10 minutes, or until very tender and onion is translucent.
Add green chiles, spinach, salt, and pepper, and stir until spinach is wilted.
Add hash browns to the bottom of your prepared pie dish.
Pour cooked veggie mixture over the hash browns and pack down well.
Sprinkle bacon over veggie mixture.
In a medium bowl, whisk together eggs and milk with a little salt and pepper. Whisk until very well blended.
Pour egg mixture over the potato/egg/bacon and allow to settle.
Bake at 375 degrees 30-35 minutes, or until center is just set. If the edges are browning faster than you like, you can cover the pan with foil to protect it from browning any more.
Let cool slightly before slicing and serving. Garnish with cilantro, as desired.

Notes

Is This Spicy? Nope. Probably not. Most canned mild green chiles really aren’t spicy. They’re typically not even as spicy as mild salsa, but they do give a tiny kick. If you’re worried, you can start with half the amount. If you want MORE heat, you can try using a few tablespoons of minced jalapeño instead or serve this with a dollop of green salsa. (I love the Sprouts tomatillo salsa.)

Paleo Notes. If you’re eating paleo or avoiding too many carbs, you can totally swap the frozen potatoes for frozen cauliflower rice (Cascadian Farms makes a great one) or you could swap in shredded zucchini. Just be sure to wring out the extra liquid before adding it to your baking dish.

Pump Up the Veggies.  I love that a recipe like this can be adapted so many ways. Feel free to try different veggies in this. You could add some sautéed mushrooms, shredded zucchini, or even some diced tomatoes.

Dairy Free (or Not!) – This recipe is naturally dairy free as written. I use unsweetened cashew milk, which I find has the most neutral flavor of the nondairy milks (just be sure you don’t pick up the vanilla!). If you tolerate or enjoy dairy, you can absolutely use dairy milk, or top this with a layer of cheese–Pepper Jack or sharp cheddar would be terrific!.

Make it Mini! – If you’re making this for meal prep or doubling this recipe to serve a crowd, you may want to try making these in muffin cups instead for individual portions. It works great! Just follow the baking directions for these and you’ll be in great shape. (PS – I *HIGHLY* recommend using a silicone muffin pan for these since they won’t scorch and won’t stick)

Storing & Reheating – I store this in the refrigerator for 3-4 days (it never lasts much longer!). It’s easy to reheat individual servings in the microwave, or if you are reheating the whole thing, you can put it in the oven at 350 degrees for 10-15 minutes, or till it heats through.

Nutrition

  • Calories: 228kcal
  • Sugar: 2g
  • Sodium: 348mg
  • Fat: 16g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 152mg

Simple Green Chile Frittata - Gluten free, Whole30 approved & paleo friendly! This is a perfect meal prep or brunch recipe!

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7 Comments

  1. I’m excited to make this simple brunch entree for Easter weekend. Did you add more bacon on top of egg mixture before you cooked? Or just out of oven? Thanks for the recipe! Just discovered your site and I’m excited to explore.

    1. Nope! The egg mixture settles down and “reveals” the bacon. I didn’t add any extra on top! (Just what was directed in the recipe on top of the veggies before you pour the eggs over everything.)

  2. Just substituted the bacon with Del Real Chile Verde Chicken and it was so amazing! Definitely a hit in our house!

  3. Fantastic recipe! I’ve been making this frittata the past few weekends and even though it does take time to prep the bacon and veggies – it’s absolutely worth it! To save time with the bacon, I ended up cutting up several uncooked strips into wide pieces and sautéed them in a pan until becoming crispy. Then I used some of the leftover drippings to cook the diced red onion and orange bell peppers. The cashew milk is a great substitute for dairy and the flavor is undetectable. Thanks Emily, for creating such a delicious dairy free breakfast recipe.

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