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Bison Chorizo and Red Pepper Quiches (paleo, GF) | Perchance to Cook, www.perchancetocook.com
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5 from 1 vote

Bison Chorizo and Red Pepper Quiches (paleo, GF)

These Bison Chorizo and Red Pepper Quiches are scrumptious muffin-shaped quiches. They have a great spice to them (from the chorizo), which goes so well with the roasted red pepper and onions.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, Main Course
Cuisine: American, Paleo
Servings: 12
Author: Dominique

Ingredients

  • 2 tsp olive oil
  • 1/2 cup diced yellow onions
  • 1/2 cup diced red peppers (1/2 of a red pepper for me)
  • 1/2 pound ground bison chorizo
  • 8 eggs
  • 3 Tbs almond milk
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried parsley
  • pinch of red pepper flakes

Instructions

  • Preheat the oven to 375 degrees.
  • Grease each tin of a 12 muffin tin pan.
  • Put 2 tsp olive oil, and the diced onion into a large frying pan and heat over medium-high heat. Cook for 2 minutes while mixing often.
  • Add the diced red pepper, mix and cook for 3 minutes. Reduce the stovetop heat to medium.
  • Add the ground buffalo chorizo to the pan, along with a pinch (or more) of red pepper flakes and cook for 5 minutes, or until the meat is browned. As you mix, break up the ground chorizo into small pieces.
  • In a large bowl whisk 8 eggs, 3 Tbs almond milk and 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp of dried parsley together. Add the cooked chorizo/red pepper mixture to the eggs and mix.
  • Then, put 3 Tbs of the egg mixture into each muffin tin.
  • Put the pan into the oven and bake for 20 minutes, until the tops are slightly golden.

Nutrition

Calories: 83kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 144mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg