Mini Chorizo Quiche Cups

These Mini Chorizo Quiche Cups are the perfect blend of buttery pie crust, fluffy eggs, and savory chorizo. Easy to make and even easier to eat, they’re great for brunch, parties, or a quick grab-and-go breakfast.

📝 Ingredients

• 1 Refrigerated Pie Crust
• 8 ounces Pork Chorizo (cooked)
• 1/4 cup Cottage Cheese ((optional but makes eggs fluffier))
• 5 Eggs (whisked)

👨‍🍳 Instructions

1. 1Remove the refrigerated pie crust from the package and let it sit at room temperature for 15 minutes. Preheat your oven to 375 degrees and spray a mini muffin tin with cooking oil spray.
2. 2Cook the chorizo in a saute pan and set aside to cool.
3. 3If you are using cottage cheese, add eggs and cottage cheese to a blender and blend. Otherwise, if you are just using eggs, whisk.
4. 4Unroll the pie crust and use a rolling pin to flatten it out slightly. Use a glass or biscuit cutter to cut 3-in. circles in dough. Make them close together, then roll the scraps into a ball, and roll it out to cut additional circles until all the dough is used. I was able to get 22 circles.
5. 5Press each dough circle into the muffin tin. Fill each cup with chorizo and then with the egg mixture. Be careful not to overfill them.
6. 6Bake the quiche cups for 20 minutes or until the egg is completely set. Allow to cool for a few minutes before removing from the muffin tin.