Potato and Chorizo Mini Quiches


  • cooking spray
  • 2 teaspoons olive oil
  • 4 ounces Spanish chorizo sausage, finely diced
  • 1russet potato, peeled and finely diced
  • salt and freshly ground black pepper to taste
  • ⅔ cup grated Manchego cheese, divided
  • 8 large eggs
  • 1 pinch cayenne pepper, or more to taste
  • ½ teaspoon salt
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.


  • Step 2

    Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.

  • Step 3

    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.

  • Step 4

    Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.

  • Step 5

    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.

  • Step 6

    Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

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