A muffin tin filled with vegetable mini-quiches. The quiches are made with rolled tortillas, filled with eggs and colorful vegetables like red bell peppers, broccoli, and onions. A package of Mejicano tortillas is placed next to it, suggesting it was used in the recipe.

Breakfast

Mini Breakfast Quiches

12 quiches
45 minutes

We like to make this recipe ahead of time and have a supply ready in the freezer for busy weekday mornings.

 

 

INGREDIENTS

  • 3 Mejicano tortillas
  • 2 tbsp butter
  • 1 cup broccoli, chopped
  • ½ red pepper, chopped
  • 2 green onions, finely chopped
  • ¾ cup ham, minced
  • 8 eggs
  • 1 ¼ cups 35% cream
  • Salt and pepper, to taste

STEPS

  1. Preheat oven to 350°F and place rack in the centre. Grease a standard 12-muffin tin and set aside. 
  2. Melt the butter in a saucepan over medium heat. Add the broccoli, red pepper, and green onions. Sauté for 5 to 6 minutes, until tender, then add the ham. Season to taste and set aside. 
  3. Lightly brush the tortillas with water and roll them into small rolls. Cut each roll in 4 and place one piece in each muffin cup, facing up. 
  4. Add some (1-2 tbsp) of the sautéed veggies to each muffin cup and set aside. 
  5. In a large bowl, beat the eggs with the cream. Season generously and pour about ¼ cup of the mixture into each muffin cup, in the middle of each tortilla roll. The mixture will overflow around the tortilla to fill the muffin cup. 
  6. Bake in the oven for 25-30 minutes, until the quiches are golden.

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