Mini Tex Mex Quiche
Miz Helen's Kitchen
Makes 24 servings
Ingredients
18 eggs, beaten
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups Monterey Jack Cheese, shredded
1 cup baked ham, small dice
1/2 cup green chilies, chopped
1 yellow onion, chopped small
1 green bell pepper, chopped small
cooking spray
Directions
In a large mixing bowl whip the eggs until completely beaten. Whip in the cumin, chili powder, salt, pepper, cayenne pepper and mix well. Spray the muffin tin making sure each cup is sprayed well. Add the bell pepper, green chilies, onions and cheese then stir well. Scoop some of the mixture into each of the muffin tins.
Bake at 350 degrees for 20 to 25 minutes, until puffy and just set.
Loosen the edge of the tins with a knife and lift each of the quiche out of the muffin tin.
Serve warm or bring to room temperature then freeze.
Enjoy!