Healthy Mini Mexican Style Breakfast Quiches

So it turns out the 6-hole muffin tin I bought yesterday is of abysmal quality. So the breakfast quiches I made this morning didn't quite turn out the way I wanted to (literally, part of the bottom was left in the tin). But I didn't want to keep this yummy and healthy recipe from you so here we are. That'll teach me not to buy €2,50 tins! I'll have to open my wallet for a more expensive one - but it'll be so worth it..



I'm sort of clean eating at the moment, having the occasional slice of cake or cookie of course. I felt quite miserable after the whole christmas thing and so I thought I should get back on track with healthy eating. I'm already feeling a lot better after one week! These crustless mini breakfast quiches can be made ahead, and they're not just for breakfast! They're great in a packed lunch as well.


Mini Mexican Style Breakfast Quiches

These spicy mini quiches are great for breakfast, but are fantastic in a packed lunch as well!

Servings: makes 4 mini quiches

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Total time: 45 minutes

Tools: muffin tin

Ingredients:
1 cup chopped white mushrooms
1/2 cup chopped red bell pepper
1 small onion, finely chopped
1/4 cup canned sweet corn, drained

1/4 cup grated Gouda or cheddar cheese 

3 medium eggs
1/8 teasp. chili powder
1/4 teasp. paprika 
1/4 teasp. garlic powder
salt and pepper to taste
1 tbsp olive oil

1. Preheat oven to 180C/350F

2. In a skillet on medium-high, heat half of the oil. Add the mushroom, pepper and onion and cook until softened. Add the corn at the last moment, warming it through slightly. 

3. Beat the eggs with the spices, adding salt and/or pepper to taste. 

4. Grease four muffin holes with olive oil. Divide vegetable mixture and cheese over the holes, leaving some cheese to sprinkle over the top. Then divide the egg mixture between muffin holes and sprinkle with cheese.

5. Bake for 25 minutes, or until set. You can eat the quiche at any temperature.