Calling all breakfast lovers! Put that leftover birria de res to good use with an easy, impressive breakfast dish: tender, cheesy Birria Frittata!
I adore frittatas for many reasons, but near the top of the list: they’re endlessly versatile. Whenever we have leftover meats, cheeses, or vegetables, they go straight into a pan with some whisked eggs for breakfast the next morning. And that’s exactly what we’ve done here!
Picture this: sautéed onion, potatoes, melt-in-your-mouth tender braised beef birria and an egg mixture enhanced with some of that glorious, rich consommé, all nestled lovingly in a pan with shredded Mozzarella cheese. Top with cool, creamy sour cream, chopped onion, and cilantro! Divine!
If you love this recipe, be sure to try our Birria Pizza or Quesabirria Tacos next! You might also like our Braised Beef Chuck Roast, perfect for tacos, quesadillas, and sandwiches alike! If you’re looking for additional sweet or savory breakfast recipes, be sure to check out our entire brunch collection. There’s a little something for everyone.
What You’ll Need
- Leftover Birria de res and as much consommé as you’d like for dipping.
- Yukon gold potatoes or other starchy potatoes.
- Large eggs: To create the body of the frittata.
- Shredded Mozzarella cheese or Oaxaca cheese
- Kosher salt and freshly ground black pepper for seasoning.
- Unsalted butter and extra virgin olive oil
- Red onion: I like to sauté some of the red onion until softened, then reserve a little raw onion for serving.
- Fresh cilantro, sour cream, and lime wedges, for serving!
The cook time for this frittata recipe is based on a 10-inch nonstick skillet. You can use any size skillet you like, but you’ll need to adjust the cook time accordingly. A smaller skillet (with a thicker, taller frittata) will take slightly longer, while a larger skillet will cook in less time.
How To Make A Birria Frittata
- First, parboil some potatoes. I recommend starchy potatoes, as they’ll maintain and hold their shape as they cook. They should pierce easily with a knife with only a little resistance.
- Season eggs. Whisk eggs with ½ a cup of birria consommé, shredded cheese, Kosher salt, and black pepper.
- Sauté onion in a little butter and olive oil. After a few minute, add the parboiled potatoes, stirring occasionally.
- Add birria. Add a few generous handfuls of shredded beef birria, then stir and allow the meat to heat through for a few minutes. Finally, pour the beaten eggs on top. Sprinkle with remaining cheese, then transfer to a preheated oven. Bake for 10 minutes, or until the eggs are completely set and have puffed up slightly.
Just before serving, garnish with lots of fresh cilantro, raw diced red onion, and lime wedges. For another crowd-pleasing Tex-Mex breakfast, try these poached eggs in Mexican black beans next!
Expert Tips
- Parboil the potatoes! If you skip this step, they won’t cook through fully and will be crunchy. If the idea of that extra step makes you grumpy, simply replace them with frozen shredded potatoes.
- Don’t overcook the eggs! Jiggly in the center is good, it will set as it cools.
- Other meats: This pizza is fantastic with my tender braised chuck roast. You could also use leftover pulled rotisserie chicken with added hot sauce!
Make-Ahead, Leftovers, & Storage
I really prefer eating this frittata when it’s fresh out of the oven, but similar to a quiche, you can make it in advance and serve room temperature or reheat when ready to eat.
- To make-ahead: Prepare the frittata up to a day in advance, store covered in the refrigerator, and simply reheat in the oven before serving. Leftovers can also be reheated gently in a pan or microwave.
- To freeze: Let the frittata cool completely, then wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as mentioned above.
Serving Suggestions
In addition to the garnishes above, you could serve with sliced or chopped avocado, Cilantro Lime Crema, pico de gallo, or even a bit of fresh guacamole.
This is a complete meal on its own, but if you’re enjoying it as part of a larger brunch spread, it would be delicious with some fresh berries, toast, and a mimosa or Bloody Mary.
Ingredient Substitutions
- Cheese: Instead of Mozzarella or Oaxaca, you can use Cotija, Monterey Jack, Pepper Jack, or even feta for a slightly tangy twist.
- Potatoes: If you don’t want to parboil potatoes, consider switching them out for frozen shredded hash browns, which don’t require thawing or defrosting before adding to the red onions.
- If enjoying for lunch or dinner (eggs are acceptable any time of day!), try serving with black beans or refried pinto beans.
I will never tire of birria! It’s texture, flavor, and the way it makes the whole house smell amazing. I hope you give our birria recipe a try because there are endless uses for the leftovers!
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Birria Frittata (For Leftover Birria de Res)
Equipment
Ingredients
- 1½-2 cups leftover birria
- ½ cup birria consommé
- 1 large (or 2 small) Yukon gold potatoes, peeled, 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
- If you haven’t already, parboil the potatoes. Fill a saucepan about ⅔ full of water, then season with a generous pinch of Kosher salt. Add peeled, cubed potatoes, then set over medium-high heat. Cook for 10 minutes, or until the potatoes can easily be pierced with a knife with only slight resistance. Drain.
- Whisk the eggs. Whisk 6 large eggs in a mixing bowl with ½ cup birria consommé, ⅔ cup shredded Mozzarella (reserve the remaining ⅓ cup), 1 tsp Kosher salt, and ¼ tsp black pepper.
- Sauté onion. Preheat an 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. When hot, add diced red onion, reserving 2 Tbsp raw onion for topping the frittata (optional). Cook, stirring occasionally, for 3 minutes.
- Add potatoes. Add the cubed parboiled potatoes, season with ½ tsp Kosher salt, then cook, stirring occasionally, for another 3-5 minutes.
- Assemble, then bake. Add the shredded beef. Reserve about ¼ cup of the beef, then add the rest of the birria to the skillet. Stir, allowing this to heat through for a minute or two, then pour the beaten eggs on top. Sprinkle with the remaining ⅓ cup of shredded Mozzarella, then transfer to the preheated oven. Bake for 10 minutes, or until the eggs are completely set and have puffed up slightly.
- Garnish, then serve! Carefully remove from the oven, allow to cool slightly, then top with the reserved birria (I like to mount this in the center of the frittata). Garnish with reserved diced red onion and lots of fresh chopped cilantro. Enjoy with lime wedges and sour cream, if wanted.
Notes
- Nutrition facts do not include garnishes.
- To make-ahead: I have a strong preference for serving this fresh out of the oven for best results. If you like, however, you can prepare the frittata up to a day in advance. Store it covered in the refrigerator, then reheat in the oven before serving. Leftovers can also be reheated gently in a pan or microwave.
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Nutrition
Photography by: Megan McKeehan
Great recipe, pictures, and step by step directions. Thank you!! We loved it.
Oh wow, that looks absolutely phenomenal! I’ll be right over for brunch. Well done, Bobbie! xo, Ari
Simply delicious! Thank you for the recipe 😋
This looks absolutely phenomenal! Thanks so much for including a photo, I love seeing this one come to life! xo, Ari