Breakfast

Mini (Leftover) Fajita Quiches is for Breakfast.

Mini (Leftover) Fajita Quiches takes 5 minutes to prepare.

Mini (Leftover) Fajita Quiches takes 25 minutes to cook.

Mini (Leftover) Fajita Quiches makes 6 servings.

The ingredients for Mini (Leftover) Fajita Quiches are:

I make this to use up leftovers from fajita night.

Egg, fresh 6 large
Milk, nonfat, 1 cup
Chicken Breast, no skin, 2 ounces
Green Peppers (bell peppers), 2 tbsp
Peppers, sweet, red, fresh, 2 tbsp
Yellow Peppers (bell peppers), 2 strips
Kraft Mexican Style 4 Cheese Blend (2% Milk), 1/8 cup

All measurements are approximate. Everything is also already seasoned. (Chili powder, cumin, onion, oregano, cayenne)

Basically you need fajita leftovers, eggs, and milk.

Here is how you make Mini (Leftover) Fajita Quiches:

Spray a muffin pan with cooking spray. Mix the milk and eggs together with a little salt and pepper. Pour into muffin pan and then divide fajita veggies and meat equally.Bake at 350 for 15-20 minutes. Top with cheese. Bake another 5 minutes. I found they come out easiest with a spoon. We top ours with FF sour cream and hot sauce. 2 mini quiches per serving.Number of Servings: 6Recipe submitted by SparkPeople user MAREEVIL.

The nutritional information for Mini (Leftover) Fajita Quiches is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 108.0

• Total Fat: 5.6 g
• Cholesterol: 220.0 mg
• Sodium: 109.7 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 0.1 g
• Protein: 10.5 g