ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mexican Quiche Cups


Makes 1 dozen

We liked this with tomatillo salsa as well as traditional tomato salsa.


  • 4 (4-inch) chorizo sausage links (about 3/4 pound), chopped
  • 2 (10-ounce) cans refrigerated pizza crust
  • 1 cup (4 ounces) shredded Mexican four-cheese blend
  • 5 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • Salsa (optional)
  • Sour cream (optional)

How to Make It

  1. Cook chorizo sausage in a large skillet over medium heat 5 minutes or until browned. Drain and set aside.

  2. Roll or pat 1 can pizza crust dough into a 15- x 10-inch rectangle; cut into 6 (5-inch) squares. Press squares into a lightly greased 12-count muffin pan, skipping every other muffin cup. Repeat procedure with remaining 1 can pizza crust dough and another lightly greased 12-count muffin pan.

  3. Spoon sausage evenly into prepared cups; sprinkle evenly with cheese.

  4. Stir together eggs and next 3 ingredients; pour evenly over cheese.

  5. Bake at 375° for 20 minutes or until golden brown. Serve with salsa and sour cream, if desired.

  6. Mexican Pizza: Unroll 1 can pizza crust dough, and press into a lightly greased 15- x 10-inch jellyroll pan. Cook sausage as directed. Sprinkle sausage and cheese evenly over dough; top with egg mixture and 1 cup salsa. Bake at 400° for 20 minutes or until set. Makes 6 to 8 servings. Prep: 10 min., Bake: 20 min.