mini mexican tortilla quiche
a recipe by
Surrey South, BC
With great ingredients, this flavorful and easy recipe is sure to enhance your breakfast or brunch!
serves 4 servings
prep time 10 Min
cook time 25 Min
Ingredients For mini mexican tortilla quiche
4tortillas (about 7-inch diameter)
4 lgfree-range eggs, beaten
2 Tbspred onions, finely chopped
2 Tbspred peppers, finely chopped
2 Tbsppoblano peppers, finely chopped
2 Tbspcelery, finely chopped
1 csharp cheddar cheese, grated
3 to 4 dashhot sauce such as cholula®
1/4 tspchipotle chili powder
1/4 tspground cumin
1/8 tspground himalayan sea salt
1/8 tspfreshly ground black pepper (i always use mixed peppercorns)
1 tspfresh chopped cilantro, for garnish
How To Make mini mexican tortilla quiche
1Preheat oven to 375ºF and grease 4 cups of a jumbo muffin pan with cooking spray. Line each cup with a tortilla, pressing it down to the bottom; set aside.
2In a bowl, add beaten eggs, onions, peppers, celery, cheese, milk, hot sauce, chipotle chili powder, cumin, salt and pepper; stir until well blended.
3Fill the tortillas to 2/3rds full with the egg mixture.
4Transfer to the preheated oven and bake for 22 to 25 minutes or until the eggs are cooked.
5Remove from the heat, sprinkle on some cilantro and serve immediately.
6To view this recipe on YouTube, click here >>> https://youtu.be/eFTfYdrxHYI
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- Low Sodium