Huevos Rancheros Mini Quiche

These little breakfast bites are a perfect make ahead breakfast for your week, but could also be really cute party food if you find yourself hosting a brunch.  My husband thinks it looks really fancy, like “restaurant food”.  But the truth is, it’s really easy.  Here’s how you do it:

Ingredients:

Avocado oil

6 tortillas (I used brown rice tortillas)

1/2 cup cooked black beans (I just used canned)

1 clove garlic

1 tablespoon roughly chopped shallots

splash of water

4 eggs, beaten

1/4 teaspoon salt

2/3 cup cheese (I used “Daiya” vegan cheddar cheese)

About 1/3 cup red salsa (I like Amy’s brand, medium)

Directions:

Preheat your oven to 375*F and brush 6 cups of your muffin pan with a light coat of avocado oil (alternately you can use spray oil).

Wrap your tortillas in a damp papertowel and microwave for 3o seconds to soften them and make pliable.

Press your 6 tortillas into the 6 muffin cups (don’t worry if they break, just try to overlap the pieces and get good coverage of the bottom and sides of each muffin cup.

Prepare you black bean spread by blending the black beans, garlic, and shallots in a blender. If it’s too thick, just add a splash of water to thin it out and blend again.

Pour a dollop of the black bean spread onto the bottom of each of your 6 tortillas to line the bottom of your quiche.

Beat your eggs together with the salt and pour the mix evenly into each of the 6 muffin cups.

Top each cup with your cheese of choice.

Bake for 22 minutes.

Remove from the oven and top each mini quiche with a dollop of red salsa.

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Huevos Rancheros Mini Quiche
 
Sherri:
Recipe type: Breakfast/Brunch
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Ingredients
  • Avocado oil
  • 6 tortillas (I used brown rice tortillas)
  • ½ cup cooked black beans (I just used canned)
  • 1 clove garlic
  • 1 tablespoon roughly chopped shallots
  • splash of water
  • 4 eggs, beaten
  • ¼ teaspoon salt
  • ⅔ cup cheese (I used "Daiya" vegan cheddar cheese)
  • About ⅓ cup red salsa (I like Amy's brand, medium)
Directions
  1. Preheat your oven to 375*F and brush 6 cups of your muffin pan with a light coat of avocado oil (alternately you can us spray oil).
  2. Wrap your tortillas in a damp papertowel and microwave for 3o seconds to soften them and make pliable.
  3. Press your 6 tortillas into the 6 muffin cups (don't worry if they break, just try to overlap the pieces and get good coverage of the bottom and sides of each muffin cup.
  4. Prepare you black bean spread by blending the black beans, garlic, and shallots in a blender. If it's too thick, just add a splash of water to thin it out and blend again.
  5. Beat your eggs together with the salt and pour the mix evenly into each of the 6 muffin cups.
  6. Top each cup with your cheese of choice.
  7. Bake for 22 minutes.
  8. Remove from the oven and top each mini quiche with a dollop of red salsa.