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To create the perfect base for your Mini Taco Quiche Breakfast Bites, start by flattening your tortillas. Here’s how to do it:

Mini Taco Quiche Breakfast Bites

Start your day off right with Mini Taco Quiche Breakfast Bites! These delicious, bite-sized treats combine the classic flavors of tacos with the comforting goodness of quiche, ensuring a unique breakfast experience. Packed with protein-rich eggs, savory meat, and vibrant vegetables, they’re perfect for meal prep or as a standout dish for brunch gatherings. Simple to make, flavorful, and satisfying, these mini quiches are sure to impress family and friends!
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Ingredients
  

6 large eggs

1 cup milk

1 cup shredded cheddar cheese

1 cup cooked ground beef (or turkey) seasoned with taco seasoning

1/2 cup diced bell peppers (any color)

1/2 cup diced onions

1/2 cup salsa (plus extra for serving)

1/4 cup chopped fresh cilantro (optional)

12 small flour tortillas (or corn if you prefer)

Salt and pepper to taste

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This ensures it's hot enough to cook your breakfast bites evenly.

    Prepare the Muffin Tin: Spray a 12-cup muffin tin with cooking spray or brush with olive oil to prevent sticking.

      Tortilla Cups: Using a rolling pin, flatten each tortilla slightly. Cut them into rounds that fit snugly into the muffin tin cups. Press each round into the bottom and up the sides of each cup to form a tortilla cup.

        Cook the Filling: In a skillet over medium heat, sauté the diced onions and bell peppers until they are softened, about 3-4 minutes. Add the cooked ground beef (or turkey) and mix until evenly combined. Stir in the salsa, and season with salt and pepper to taste. Remove from heat.

          Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Add the shredded cheddar cheese and mix until incorporated.

            Combine Everything: Add the vegetable and meat mixture into the egg mixture and gently stir to combine everything evenly. If using, fold in the chopped cilantro.

              Fill the Tortilla Cups: Carefully pour the egg and filling mixture into each tortilla cup, filling them about three-quarters full to allow for rising.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg is set and slightly golden on top.

                  Cool and Serve: Once baked, remove the mini taco quiches from the oven and let them cool for a couple of minutes. Use a small spatula to carefully lift them out of the muffin tin. Serve warm with extra salsa on the side.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings