Chorizo Egg Quiche on Toast

8 Steps to complete

• 1
  Using a small knife, cut around the inside of the crust, leaving the crust and inside intact. Set aside.
• 2
  Preheat a medium skillet over medium heat for 1 minute. Cook chorizo for 10 minutes. Breaking up meat with a spoon while it cooks. Remove from the skillet and set aside.
• 3
  Using the same skillet, add 1 tsp. of olive oil and heat for 1 minute on medium heat. Add green and red bell peppers and sauté for 1 minute. Remove from skillet, place in a small bowl. Set aside.
• 4
  In a small bowl, whisk eggs with 1 Tbsp. of green onion, salt, and pepper. Set aside.
• 5
  Add 1 tsp. olive oil to a skillet and heat over medium heat for 1 minute. Place 2 pieces of the bread crust on the pan and add 1 Tbsp. of the pepper mixture into each crust.
• 6
  Add ¼ cup of Chihuahua® cheese into each crust and let melt for 30 seconds. Pour about 2 Tbsp. of the egg mixture on top of the cheese and allow the egg to cook for 6-7 minutes on low heat.
• 7
  Top each bread with 3 Tbsp. of cooked chorizo. Top chorizo with the inside of the bread that was removed and press it in slightly.
• 8
  Carefully flip the bread over and toast for 1-2 minutes. Serve and garnish with remaining scallions. Repeat the process with the remaining ingredients. Enjoy!