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 mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Breakfast, Main Course
Cuisine: American, Paleo
Servings: 12
- 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
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.
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