I like to have grab-and-go breakfasts, and quiche cups made in muffin tins always seemed like they would fit the bill. When I’ve made them in the past, however, the egg stuck to the inside of the muffin tin, the small size made it hard to get the quiche out without ripping, and it got a funny burned crust all the way around.
Enter the corn tortilla.
I made these yesterday and they popped out of the pan perfectly. One recipe made a dozen, so I have some to eat this week and a bunch in the freezer for the weeks to come.
(I got excited and took this picture before I put the cheese on top – they look better with cheese, I promise. : ))
Corn Tortilla Quiche Cups
12 small corn tortillas
8 egg whites
1/2 lb. ground turkey
1/2 onion, chopped
1/2 green bell pepper, chopped
6 T. mozzarella cheese
salt, pepper, adobo seasoning, paprika, whatever sounds good…
Grease 12 muffin cups. Heat corn tortillas (in the microwave or oven) until soft and flexible. Fold tortillas down into the muffin cups to create a crust. Brown turkey, onion, and green pepper. In a separate bowl, scramble eggs and egg whites with your choice of seasoning. Mix in turkey and vegetables and seasonings of your choice. Scoop the egg mixture into the corn tortilla crusts. Bake at 375 until egg is completely cooked. Top each muffin quiche with 1 1/2 tsp. cheese and put back into the oven until the cheese is melted. When quiches have cooled slightly, pop them out of the muffin tins to finish cooling. Enjoy!
Each quiche cup contains approximately 142 calories, 6 grams fat, 9 grams carbohydrate, 1 gram fiber, and 11 grams protein.