Mexican Breakfast Mini Quiches
These little muffins are the perfect way to use those bits and pieces that are left inside the fridge unused and transform them into something delicious. We chose only vegetables and cheese but you can easily adapt this recipe to anything else you have around such as ham, bacon and more. You can have them as breakfast, make them for brunch or as lunch for work. They are delicious hot or cold.
- 3 Handful of Spinach
- 1 Cup Chopped Mushrooms
- 1 Chopped Tomato
- 3 Spring Onions
- 1 Jalapeño
- Crumbled Goat’s Cheese
- 1/2 Cup Salsa Mexicana La Costeña
- 5 Whole Eggs
- 3 Tbsp. Cream or Natural Yogurt
- Salt & Pepper
- Olive Oil
Preheat oven to 180C.
Cook the vegetables and add salt and pepper. If you use the Salsa Mexicana be aware that this one already has salt. If you end with too much liquid try to drain it as much as possible.
Mix the eggs, cheese and cream or yogurt on a bowl. Add a little pepper.
Add a little bit of oil to a muffin tray and spoon the vegetable mixture evenly on every muffin cup. Once the vegetables are in place, add the egg mixture. Do not fill all the way to the top.
Place in the oven for 20 minutes or until the quiches are nicely golden brown on top.
These mini quiches are really lovely easy to make and so versatile! Enjoy!