When you think eggs for breakfast, you might think of the obvious: scrambled, fried or, if you are feeling fancy, poached. But these Mini Mexican Crustless Quiches are anything but obvious! A delicious escape from your boring morning eggs and filled with peppers, onions, spinach and an amazing blend of Mexican spices, these fluffy and flavor-filled quiches will have you saying olé to your day!
MAKES: 10 quiches
1 QUICHE: 255 Calories, 22 g Fat, 2 g Carbs, 13 g Protein
2½ tsp (8 g) garlic powder
1¼ tsp (3 g) onion powder
2½ tsp (5 g) oregano
5 tsp (10 g) black pepper
5 tsp (12 g) erythritol
5 tbsp (35 g) chili powder
2½ tsp (7 g) paprika
1¼ tsp (3 g) red pepper flakes
5 tsp (30 g) salt
7½ tsp (13 g) cumin
½ lb (230 g) ground beef
5 large eggs
1 cup (240 ml) heavy cream
¼ cup (60 ml) mayo
¼ cup (37 g) red bell pepper, diced
¼ cup (37 g) green bell pepper, diced
3 tbsp (45 g) green onions
3 cups (90 g) spinach, chopped
1½ cups (170 g) Cheddar cheese, shredded, divided
Preheat the oven to 350°F (176°C). Grease a muffin tin.
To make the taco seasoning, in a small bowl combine the garlic powder, onion powder, oregano, black pepper, erythritol, chili powder, paprika, red pepper flakes, salt and cumin. Set aside 1 teaspoon of the seasoning and save the remaining for another use.
In a medium skillet, add the ground beef and 1 teaspoon of the taco seasoning, cooking until the meat has browned. Set aside. Do not drain the cooking fat.
In a medium bowl, whisk the eggs, cream and mayo. Fold in the bell peppers, onions, spinach, beef and 1 cup (113 g) of the cheese. Pour the mixture evenly into the greased muffin tins. Top with the remaining cheese.
Bake for 12 to 15 minutes, or until the center is set when gently shaken.