Description
These Mini Tortilla Quiches are the perfect handheld breakfast or brunch idea. With crispy tortilla shells and a creamy egg, cheese, and veggie filling, they’re simple, delicious, and totally customizable.
Ingredients
Scale
- 6 small flour tortillas
- 5 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped broccoli florets
- 1/2 cup diced cherry tomatoes
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Stir in the chopped vegetables and shredded cheese.
- Warm tortillas slightly in the microwave to soften, then press each one into a muffin cup, folding the edges as needed.
- Pour the egg mixture into each tortilla cup, filling about three-quarters full.
- Bake for 20 to 25 minutes, or until the egg is set and tops are golden.
- Let cool for 5 minutes, then gently lift quiches out of the pan.
- Serve warm, optionally garnished with more green onions or cheese.
Notes
- Warm tortillas before pressing into muffin cups to avoid tearing.
- Chop veggies small to ensure even cooking inside the egg.
- Do not overfill the cups to prevent overflow during baking.
- Cool slightly before removing to help them hold their shape.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 190
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 155mg
Keywords: mini quiches, tortilla cups, egg muffins, vegetarian breakfast, brunch recipe, make-ahead breakfast, muffin tin eggs