These Mini Mexican Wonton Quiche are simple to make and perfect for breakfast, brunch, or as appetizers! Most of the prep can be done ahead so you can relax and enjoy your holidays 🙂
So, I know you think I’m pretty much perfect in every day (I saw that eye roll!), but in fact, it hasn’t always been this way.
Occasionally — don’t tell my husband — I even make mistakes (though these Mexican Wonton Quiche were not one of them!).
I have learned a lot though, in my few years of existence, and I think overall it’s made me a better person, daughter, sister, friend, cook… and gift giver.
Now, I’ve mentioned this before, but my mom has always been the kind of person (at least as long as I’ve known her!) that finds a really great recipe for something and sticks with it. This is awesome, and because of this I’ve got some really great, classic recipes, like my Mom’s Chocolate Chip Cookies or these Oatmeal Peanut Butter Chocolate Chip Cookies that I know will always be good.
Growing up, I didn’t get to experiment a lot in the kitchen. Normally, when I was to make something, I was to make it the way my mom made it. I stuck to the recipe. I didn’t improvise. (You wonder why I am the way I am! Love you Mom 🙂 )
But every once in a while my mom would let my little sister and I pick a new recipe and try to make it
on our own with minimal guidance.
One Christmas, my sister and I decided we wanted to make fudge. I mean, it’s pure chocolate, so it seems like pretty much the perfect food when you’re 10 years old, right?
So we made fudge. And it tasted like chocolate and sugar, so we must have done it right. We got one of Mom’s little Christmas tins and packaged some up to bring to Grandma for Christmas, and I’m pretty sure it was the look on my Mom’s face as Grandma so kindly tasted some, told us how good it was and thanked us profusely that told us we had not been as successful as we had thought!
Looking back now, I know that fudge is actually supposed to be velvety smooth, with an intense chocolate flavor, instead of being grainy from unincorporated granular sugar. I guess there is a reason they say mom’s know best!
I’ve learned a few things about edible gift giving (and cooking!) since that day, and I like to think that the people I feed now actually enjoy what I feed them (like quiche, because who doesn’t love quiche?!).
But you know, I think perfection is overrated. I know our family, with a 3 year old and a 1 year old, can look a little chaotic at times and I still wouldn’t change it for the world. Even when the 1 year old is clinging to my leg and wiping her nose on my relatively fresh pair of yoga pants, I try to remember that these days will be gone so quickly, and I need to soak it all in.
I got the idea for these Mini Mexican Wonton Quiche from my Wonton Quiche from earlier this year. They were so popular, and I can see why! Using wonton wrappers for the crust takes out a good chunk of the prep time and the calories, which makes these a fun, easy, lighter bite for brunch or evening appetizers.
Also, because I apparently like stuffing things into wontons. A lot.
I’ve shared with you my #ScrambledPlan today — a tale of how things don’t always go according to plan, but what’s important is the memories you make and the people you share them with along the way.
I’ve created this recipe and told you my (somewhat embarrassing!) story in partnership with the Egg Farmers of Canada, and we want to hear all about YOUR scrambled plans! I’d love to hear your messiest, funniest, most embarrassing or most surprising holiday moments throughout the years — I know I’m not alone!
*This post is sponsored by the Egg Farmers of Canada and I’m honored to support the more than 1,000 egg farmers in Canada who produce the highest quality of eggs! I’ve been compensated monetarily for my time in creating the recipe and writing my story.
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Mini Mexican Wonton Quiche
- 1/2 lb lean ground beef about 2 cups once cooked
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon paprika
- 1/2 cup finely diced red pepper
- 2 tablespoons green onion chopped
- 36 wonton wrappers about 3″ in diameter
- 5 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1 cup cheddar cheese shredded
- 1 cup shredded lettuce optional, for serving
- 1 cup finely diced tomatoes optional, for serving
- 1 cup salsa optional, for serving
- Preheat oven to 350 degrees F.
- In a medium pan over medium-high heat, cook ground beef, chili powder, cumin, garlic, salt, oregano and paprika for 2-3 minutes, stirring often. Add red pepper and cook another 4-5 minutes, until beef is browned and peppers are tender crisp. Remove from heat and stir in green onion.
- In a greased muffin pan (you will need 18 muffin cups), fit one wonton wrapper, and then fit another wonton wrapper directly on top of that one,staggering the edges if possible (so that they cover as much of the sides of the muffin cup as possible). Repeat until your 18 “crusts” are done.
- In each wonton crust, spoon about 1-2 tablespoons of beef mixture. Sprinkle with cheddar cheese.
- In a medium bowl, combine eggs, milk and salt and whisk until combined. Ladle over beef mixture in wontons, filling about ⅔ full (keep in mind that eggs puff as they bake!).
- Bake for 15-18 minutes, until eggs are set in the center of each quiche.
- Serve warm with shredded lettuce, chopped tomatoes, and your favorite salsa.
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