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Chorizo Egg Quiche on Toast

Chorizo Egg Quiche on Toast

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25 Min
4
Servings
13
ingredients

The best Mexican breakfast is this easy Chorizo Egg Quiche on Toast recipe with an amazing queso and bordered by amazing crust. Try it for yourself!

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Ingredients

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!
Using a small knife, cut around the inside of the crust, leaving the crust and inside intact. Set aside.; 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.; 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.; In a small bowl, whisk eggs with 1 Tbsp. of green onion, salt, and pepper. Set aside.; 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.; 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.; 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.; 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!

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