Need a simple meal idea? This easy lunchbox mini quiches recipe is perfect for a quick lunch. These Zesty Mini Quiches take eggs and salsa to a whole new level.
I’ll admit it. I’m one of those people who love salsa over her eggs, inside of wraps, use it to make easy guacamole, with my chicken, and sometimes I just bring it a small container of it in my work lunch to dip whatever food I’ve packed.
It’s safe to say that I love good fresh salsa. I’m not a fan of most jarred varieties because of the salt and preservatives used. I can kind of taste something funny and then I remember some brands use sugar to mask that flavor.
A few weeks ago I received an entire shipment of Sabra salsa. Imagine a 5-foot lady jumping up and down pondering whether she should hug the FedEx guy for his awesome delivery.
Sadly, a fresh delivery like that didn’t last long because immediately I began making lots of my easy guacamole, which I proceeded to eat quite happily over eggs and even top my Easy Nacho Dinner idea.
These mini quiches are plain awesome. They are portable –and, you know how much I love making food portable… Who would have thought that eggs could be made ahead of time and packed inside a lunchbox within minutes?
You can make an entire pan of these mini quiches and serve them warm. You can make them ahead of time and store them in an airtight container in the refrigerator. You can pack these straight from the fridge in a lunchbox or, warm them up and stick them inside a thermos. Their versatility knows no limits.
Wait for it… wait for it… I even made a quick video so you can see how easy they are to make.
Whether you make these mini quiches to eat now or enjoy later, I know you are going to love how easy they are to make!Print
Zesty Mini Quiches – sabra
- Yield: 24 1x
- 6 eggs
- 3 tablespoons (45 ml) milk
- ½ cup sabra salsa
- 1 cup (120 g) cheddar, shredded
- ¼ teaspoon (1.5 g) salt
- ¼ teaspoon (0.5 g) pepper
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk eggs, milk, and salsa. Add cheese, salt and pepper and whisk to combine.
- Distribute egg mixture evenly into a greased mini muffin pan. Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Disclosure: Partnering with awesome companies from time to time helps maintain the upkeep of my personal blog. This recipe was developed partnering with Sabra Dipping Co. The content and opinions are always my own.