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With back to school just around the corner, I wanted to share a family favorite. This individual quiche with a Mexican twist is on our Christmas breakfast menu, every year. It’s also great to make ahead for those busy school mornings. When my son visits from NYC, he asks me to make & freeze several for him to take home for breakfast the next week. They travel well, so it’s perfect for him to have a little taste of home.
These individual quiches can easily be cut in half if the serving is too large for one person. They also refrigerate and freeze well.
You can also make these with turkey sausage, cubed ham, spinach, mushroom or any other desired fillings.
- 6 tortillas (I use regular flour tortillas at Christmas, but for everyday I use a reduced fat tortilla)
- 1 lb ground pork sausage
- 1 green bell pepper, chopped
- 6 eggs
- 1 1/2 cups milk (I use 1% milk and it works just fine)
- 2 – 3 cups of grated cheddar cheese
- Your favorite salsa
- Preheat oven to 350 degrees
- Brown the ground pork sausage in a medium pan. Add the chopped bell pepper and cook until slightly softened. Drain any fat and set aside.
- Whisk the milk and eggs, and set aside.
- Grease 6 individual round baking dishes (medium ramekins)
- Soften flour tortillas in the microwave for 20-30 seconds. Place one tortilla in each ramekin. Kind of form them around the edge, so that you can easily add the ingredients into the tortilla.
- Evenly divide the sausage and bell pepper mixture among the six ramekins. Now, pour the egg mixture into each ramekin to cover the sausage mixture.
- Top each dish with a generous amount of grated cheese.
- Bake for 30-35 minutes, until firm and lightly browned on top.
- Pop them out of the ramekin and serve with salsa.