Low Carb and Gluten Free Crustless Taco Quiche Cups

This recipe is all about using what you have. Eggs are the foundation to quiche, and this one is made in a muffin pan for quick, grab-n-go breakfasts, lunches, dinners or a snack.  Mixed with cheddar and a few additional ingredients, you’ll have meal prep done faster than you can say ¡olé! and these huevos rancheros quiche cups will have your taste buds dancing the macarena.

Huevos Rancheros Quiche Cups

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesTotal time: 30 minutesServings:4 servings

Ingredients

• 8 eggs
• 1/2 cup cheddar cheese shredded
• 1/4 cup salsa
• 1 cup fire roasted red peppers
• 4 corn tortillas cut into 1” strips
• 1/2 tsp cumin
• 1/2 garlic
• 1 tsp chives
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. 
   

   Preheat the oven to 350° Fahrenheit. While the oven is preheating, whisk the eggs, then add in the remaining ingredients, stir to combine.

2. 
   

   Distribute the egg mixture evenly between a greased, 12-cup muffin pan. Sprinkle the tops of each quiche with corn tortilla strips, and extra cheese, if preferred.

3. 
   

   Bake for roughly 20 to 22 minutes, until the tops look golden and crispy. Cool before inverting onto a plate. Can be kept in an air-tight container for up to one week.

• < 5 Ingredients
• Balance
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• Dinner
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