Mini Tex Mex Quiche

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!