potato and chorizo mini quiches

potato and chorizo mini quiches
  • 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
  • 2/3 cup grated Manchego cheese, divided
  • 8 large eggs
  • 1 pinch cayenne pepper, or more to taste
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.
  2. Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
  3. 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.
  4. Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.
  5. 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.
  6. Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

07/08/2019
potato and chorizo mini quiches, recipe PT15M PT1H 5 455 calories

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