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Chef Ava

Mini Tortilla Quiches

These mini tortilla quiches are a quick, protein-packed breakfast made with crispy tortilla shells, fluffy eggs, cheese, and vegetables. Perfect for meal prep or a grab-and-go morning, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 6 small flour tortillas (6-inch)
  • 4 large eggs
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup milk
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped spinach
  • 1/4 cup chopped onion
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • muffin tin
  • mixing bowl
  • skillet
  • whisk
  • spoon

Method
 

  1. Preheat oven to 375°F and grease a muffin tin.
  2. Cut tortillas into quarters and press two pieces into each muffin cup to form shells.
  3. Heat olive oil and sauté onion and bell pepper for 3–4 minutes. Add spinach and cook until wilted.
  4. Whisk eggs, milk, salt, and pepper in a bowl.
  5. Stir vegetables and cheese into the egg mixture.
  6. Fill each tortilla cup about three-quarters full with the mixture.
  7. Bake for 18–20 minutes until set and lightly golden.
  8. Cool slightly, remove from tin, and serve warm.

Notes

Press tortillas firmly into the muffin tin to keep their shape while baking. Do not overfill the cups to avoid spilling. Sauté vegetables before adding to prevent excess moisture. Let quiches cool slightly before removing for best structure.