These Easy Mexican Style Mini Quiche in 30 Minutes combine all my favorite breakfast taco ingredients into a quick, grab-and-go form. Meal prep just got a little tastier with these portable and delicious breakfast bites.
Mexican chorizo, shredded cheese, fresh onion, jalapeño peppers and potatoes are suspended in a fluffy egg and cream mixture. And although this recipe yields 12 mini quiche, it can be easily scaled up or down.
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No tortilla needed for these Easy Mexican Style Mini Quiche in 30 minutes
Breakfast tacos have long been a weekend tradition at my house. In my humble opinion, the perfect breakfast taco consists of scrambled eggs, Mexican style chorizo, pan fried potatoes with onion, jalapeño peppers and a healthy portion of cheese. And sometimes a cup of refried beans is a necessary side as well.
My tortilla of choice is always a flour tortilla that has been warmed in a comal until it is slightly toasty on each side. That’s how dad liked them and honestly, I think he was on to something. Tortillas need to be warmed a second time to build a little griddle flavor, to make them more pliable, and to draw out their natural comfort food qualities. Nothing beats a warm tortilla.
As much as I love a good tortilla, I don’t need the extra carbs. This crustless mini quiche recipe was developed as a compromise so I could enjoy all my favorite breakfast taco flavors without the added calories or carbs. Add a generous spoonful or two of either salsa verde or fresh pico de gallo and I am one happy soul. I’m talking about the kind of happy where you can’t help but wiggle in your chair while you eat.
Another thing I love about this mini quiche recipe is that all the ingredients are easy to find in most major grocery stores. I remember a time when I could only find Mexican style chorizo at our local Mexican market. Today, it pleases me that many Latin cuisine ingredients are more readily available.
You can find both beef chorizo or pork chorizo next to the other sausages in most major grocery chains. I cook with both interchangeably. Their flavor is comparable, but I typically prefer the beef as I find it to be a bit leaner. Either will work well in this recipe so choose whichever appeals to you more.
Build flavors to suit your taste
Although I typically prefer to cook with fresh ingredients whenever possible, there’s something irresistible about using a cup of thawed, frozen potatoes. For some reason, whenever I can get out of peeling potatoes I always feel like I’ve won the lottery or I’m getting away with something. In any event, it’s a perfectly acceptable time saver for this recipe.
Green onions can be used in place of white onions in this recipe. They work just as well and if you’re not one who craves the heat of a jalapeño pepper, they’re a nice way to add a little color to these tasty mini quiche. As for controlling the heat of the jalapeño, if you like your quiche a little tamer, you can remove the seeds and the white pith. This is where the heat resides in the pepper, but if you crave a little more bite, use the seeds and all.
As for the cheese, I like how easily Chihuahua cheese melts. It has a delicate flavor profile that doesn’t overpower the chorizo and egg. However, if you want to add a little extra heat to these mini quiche, you can use pepper jack. It melts in a similar way to Chihuahua. You can also use sharp cheddar as an alternative. They’re all good options that I have tested over the years.
Finally, in test versions, I preferred using nine eggs and 3/4 cups of heavy cream to create the egg custard for these quiche. However, if you’re looking to lighten them up a little, you can substitute 1/2 cup of half and half for the cream. The texture of the quiche will not be as creamy and airy, and the bake time will be closer to 18 minutes, but they will still be delicious.
You’ll notice that this recipe calls for no additional salt. That’s intentional. The chorizo is quite salty on its own, and if you’re using frozen potatoes, they are often treated in a salt water solution before processing. For these reasons, I left any extra salting to each individual’s taste buds at the end.
Old traditions with a new twist
Although I still love a traditional breakfast taco – a toasted tortilla that’s been stuffed with fresh, scrambled eggs, crisp potatoes, onions, cheese and lots of salsa – I’m looking to make small, healthier lifestyle choices along the way. For me, that means reducing my carb intake. This recipe for Easy Mexican Style Mini Quiche in 30 Minutes is how I capture those familiar flavors in a crustless, low-carb option.
Easy Mexican Style Mini Quiche in 30 Minutes
Course: MainCuisine: Mexican-AmericanDifficulty: Easy6
servings15
minutes18
minutesThis recipe utilizes a standard cupcake pan, yielding 12 cupcake-size quiche. Two mini quiche equal one serving.
Ingredients
1 cup shredded or fine diced potatoes (you can use frozen potatoes that have been thawed)
3 ounces Mexican Chorizo, cooked, drained and cooled
3/4 cup shredded Chihuahua cheese (pepper jack or sharp cheddar can be substituted)
2 Tbsp. white onion, chopped fine (scallions can also be used)
1 small jalapeño, diced fine
3/4 cup heavy cream (or 1/2 cup half and half)
9 large eggs
Cooking spray
Your favorite salsa hot sauce
Directions
- In a small saute pan, cook the chorizo over medium heat until done. Approximately 5 – 7 minutes. Line the bottom of a small bowl with paper towel and transfer the chorizo to the bowl. Allow the paper towel to absorb any extra oil. Set aside.
- Preheat oven to 350 degrees F. Lightly spray the sides and bottom of a cupcake pan with nonstick spray.
- Whisk together the eggs and cream until completely combined and frothy. Approximately 2 minutes.
- Divide the potatoes evenly between 12 cupcake wells. Next, divide the chorizo between the 12 cupcake wells, followed by the onion, jalapeno and the cheese.
- Divide the egg mixture evenly between the 12 cupcake wells.
- Bake at 350 degrees for 15 – 18 minutes. Quiche are done when they have risen like a souffle and are just barely done in the center. Don’t over bake.
- Adjust salt to taste and serve with your favorite salsa or hot sauce.
