Potato and Chorizo Mini Quiches recipe
All Recipes Breakfast and Brunch Recipes Potatoes
Ingredients
- cooking spray 2 teaspoons olive oil 4 ounces Spanish chorizo sausage, finely diced 1 russet potato, peeled and finely diced salt and freshly ground black pepper to taste ⅔ cup grated Manchego cheese, divided 8 large eggs 1 pinch cayenne pepper, or more to taste ½ teaspoon salt
Nutrition Info
- 132.5 caloriescarbohydrate: 3.8 gcholesterol: 136.8 mgfat: 9.3 gfiber: 0.4 gprotein: 8 gsaturatedFat: 3.4 gservingSize: -sodium: 361 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Potato and Chorizo Mini Quiches
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
Stir diced potato into chorizo, increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.
Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.
Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.