Mini Southwest breakfast quiches
Breakfast turns south of the border with delicious vegetables, spices and cheese. Be sure to make a double batch since they reheat well for lunches too!
Miniature Southwest breakfast quiche
Makes 6 individual quiches
- 6 whole eggs
- 1/4 cup milk
- 1 (15-ounce) can black beans, rinsed and drained
- 1 small onion, chopped
- 1 whole poblano pepper, seeded and chopped
- 1 cup chopped tomatoes
- 1 teaspoon minced garlic
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- Preheat your oven to 350 degrees.
- Spray a 6-muffin jumbo muffin tin with nonstick spray.
- Heat a nonstick skillet over medium-low heat.
- Add the chopped onion and poblano peppers and sauté for about 5-6 minutes until tender.
- Add the drained black beans to the mixture and cook until heated through.
- Remove from the heat.
- In a bowl, whisk together the eggs, milk, cumin, chili powder, garlic powder, salt and pepper.
- Spoon the bean mixture evenly into the prepared muffin pan.
- Sprinkle evenly with chopped tomatoes.
- Top evenly with the shredded cheese.
- Pour the egg mixture evenly over the top of each muffin cup and gently tap the pan on the countertop to allow the egg mixture to spread.
- Bake for 20 minutes until just set.
- Serve hot or at room temperature.