Mini Quiche Bowls

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 88.9kcal

These Mini Quiche Bowls are cute, easy, and perfect for a quick breakfast. Filled with eggs, vegetables, and cheddar cheese in a crispy tortilla bowl, they are great for making ahead and freezing for a grab-and-go breakfast.

Print Recipe

US Customary - Metric

Ingredients

½ cup green bell pepper chopped
½ cup tomato chopped
¼ cup onion chopped
2 eggs
½ cup heavy whipping cream
¼ teaspoon salt
⅛ teaspoon pepper
8 bowls 5.1 oz Old El Paso™ Flour Soft Tortilla Mini Bowls (8 Count)
¼ cup cheddar cheese shredded (1 oz)

Instructions

Heat oven to 350°F. Line a cookie sheet with foil.
In an 8-inch nonstick skillet, cook ½1/2 cup green bell pepper, 1/2 cup tomato, and 1/4 cup onionfor 3–5 minutes, or until the vegetables begin to soften.
In a medium bowl, beat 2 eggs, 1/2 cup heavy whipping cream, 1/4 teaspoon salt and 1/8 teaspoon pepper with a whisk until well combined.
Place 8 bowls on the prepared cookie sheet. Put about 2 teaspoons of the cooked vegetables and 1 teaspoon of the shredded cheddar cheese in the bottom of each bowl.
Pour about 1½ tablespoons of the egg mixture into each bowl.
Bake for 15–18 minutes, or until a knife inserted in the center comes out clean and the egg mixture is set.
Let the quiche bowls cool for a few minutes before serving.

Notes

Vary your cheese makes these different and not repetitive.

If you freeze some, to reheat in microwave for 3 minutes on 50 % power.

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