Potato and Chorizo Mini Quiches

This little baked bite is very loosely based on the Spanish Tortilla, and not only is it dead simple to make, but the versatility of the technique allows this to be adapted to any occasion.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.

Step: 2

Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.

Step: 3

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.

Step: 4

Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.

Step: 5

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 bubbles. Transfer to a baking sheet and top with any remaining cheese.

Step: 6

Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Per Serving: 133 calories; protein 8g; carbohydrates 3.8g; fat 9.3g; cholesterol 136.8mg; sodium 361mg.

Eating healthy breakfast to start the day has become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to take on the morning. The sweetness is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your digestive system and make keep you feeling full all day , and less likely grab a side food out of the street food before break .

Making fruit a at 7.00 clock habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the bench next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.