potato and chorizo mini quiches

Ingredients

• Servings: 24
• cooking spray
• 2 teaspoons olive oil
• 4 ounces spanish chorizo sausage, finely diced
• 1 russet potato, peeled and finely diced
• salt and freshly ground black pepper to taste
• 2/3 cup grated manchego cheese, divided
• 8 large eggs
• 1 pinch cayenne pepper, or more to taste
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly coat 24 mini-muffin cups with cooking spray.
• heat olive oil in a skillet over medium-low heat. cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
• stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. season with salt and black pepper. transfer to a plate lined with paper towels to drain.
• sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. top with 1 to 2 tablespoons chorizo mixture.
• beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. pour egg mixture evenly into muffin cups. lightly tap the pans to remove any air . transfer to a baking sheet and top with any remaining cheese.
• bake in the preheated oven until eggs golden brown and just set, about 17 minutes.