Mini Southwest breakfast quiches

Heather Disarro

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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 quiche recipes

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.

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.