Mini Quiche Bowls

Quick to make for on-the-go breakfast, but pretty enough to serve for a weekend brunch.
Prep 15 Minutes
Total Time 30 Minutes
Servings 6

Ingredient List

  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped tomato
  • 1/4 cup chopped onion
  • 2 eggs
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
  • 1/4 cup shredded Cheddar cheese (1 oz)
Recipe Continues Below


  1. Heat oven to 350°F. Line cookie sheet with foil.
  2. In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes to soften. In medium bowl, beat eggs, cream, salt and pepper with whisk.
  3. On ungreased cookie sheet, place bowls. Put 2 teaspoons cooked vegetables and 1 teaspoon cheese in bottom of each bowl. Pour 1 1/2 tablespoons egg mixture in each bowl. Bake 15 to 18 minutes or until knife inserted in center comes out clean.

Expert Tips

  • Vary the cheese to use your favorite. Cheddar and Pepper Jack are great choices.
  • To make breakfast easier--freeze the mini quiches! Cool baked quiches 15 minutes. Place in single layer in airtight container, and freeze up to 2 months. To reheat, bake at 375°F 16 to 20 minutes or until hot.


  • 1 Serving Calories 200 (Calories from Fat 120);  Total Fat 14g (Saturated Fat 7g ,Trans Fat 0g);  Cholesterol 95mg;  Sodium 320mg;  Potassium 110mg;  Total Carbohydrate 15g (Dietary Fiber 0g ,Sugars 2g);  Protein 5g
  • % Daily Value: Vitamin A 10%;  Vitamin C 10%;  Calcium 8%;  Iron 4%
  • Exchanges: 1/2 Starch;  1/2 Other Carbohydrate;  1/2 Lean Meat;  2 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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