Nutrition Facts

Serving Size 173 g

(Approx. 6 Servings)

Amount Per Serving

Calories	330	Calories From Fat	170

% Daily Value*

Total Fat 13 g	29%

Saturated Fat 13 g	65%

Trans Fat 0.0 g

Cholesterol 35 mg	12%

Sodium 810 mg	34%

Total Carbohydrate 25 g	8%

Dietary Fiber 3 g	12%

Sugars 4 g

Protein	10 g

Vitamin A 10%	•	Iron 40%

Vitamin C 20%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Mini Quiche Breakfast Tacos

Prep Time

25 minutes

Cook Time

30 minutes

Total Time

55 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

1 non-stick baking spray, as needed for spraying muffin cups

1 The Texas Pie Company Original Pie Dough Puck, thawed and set at room temperature

1 cup(s) Applewood Smoked Uncured Bacon, diced

1 Tbsp Peeled Garlic Cloves, minced

6 large Eggs, slightly beaten and whisked

1 cup(s) green onions, chopped

12 Oz Mild Pico de Gallo, as needed for topping

1/2 cup(s) Cotija cheese, grated or shredded for topping

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Instructions

Preheat oven to 350ºF.

Using a muffin pan coat each cup with baking spray. Roll out dough and cut circles big enough to fill cups (dough should come halfway up the sides).

Bake 25 to 30 minutes or until crusts are golden brown. Allow to cool.

In a non-stick sauté pan cook bacon and garlic together until bacon is just starting to crisp, add in eggs and cook until done to your likeness. Fold in onions, and season to taste with salt and pepper.

Stuff each pie shell with egg mixture and top with pico de gallo and cotija cheese. Serve warm.