Mini Breakfast Quiche

Make your mornings less stressful by preparing our mini breakfast quiche. The perfect complement to a glass of Florida Orange Juice, these mini breakfast quiches are a yummy breakfast option that you can prepare the night before to make your busy weekday mornings easier.


  • 10 large eggs
  • ½ cup cooked Mexican chorizo
  • 1 cup spinach, finely chopped
  • 1 leek, sliced lengthwise (green parts discarded) and thinly sliced
  • into half moons
  • 1 cup shredded mozzarella
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tbsp. fresh oregano


Mini Breakfast Quiche
Step 1:

Preheat oven to 375°F.

Step 2:

In a large bowl, whisk the eggs and season with a pinch of salt and pepper.

Step 3:

Heat a tablespoon of extra-virgin olive oil in a medium skillet and add leeks. Season lightly with salt and pepper and sauté until slightly browned for 3 minutes. Remove the mixture from pan and set aside in a container.

Step 4:

Add the chorizo to the pan and cook until it’s softened, approximately 5 minutes.

Step 5:

Pour the eggs into a non-stick muffin tin.

Step 6:

Sprinkle the leeks evenly into each egg mixture, followed by a scoop of chorizo. Add spinach, cheese and oregano on top of each.

Step 7:

Place in oven and bake for about 10 minutes, checking in at the 8-minute mark. The quiches should be puffed up and cooked in the middle.

Step 8:

Let cool a few minutes and serve at your next meal.

Helpful Tips:

Customize your breakfast quiche by swapping ingredients. Try bacon instead of chorizo, use seasonal vegetables or add a dash of your favorite seasoning.