- 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
- 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.
07/08/2019
recipepes.com
potato and chorizo mini quiches, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
