These Mexican Taco Boat Quiches are the perfect little breakfast. They’re super easy to make and just delicious! The egg custard, taco seasoning, veggies and cheese are baked right in a soft flour tortilla bowl.
Breakfast is my favorite meal of the day. I don’t just enjoy the usual breakfast meals for breakfast either. I often serve breakfast items for lunch or dinner. Breakfast, brunch, brinner. I’m always up for anything egg, pancake, French toast, breakfast casserole, whatev. I’m in.
And these Mexican Taco Boat Quiches…you’re gonna love ’em.
Why You’ll Love this Recipe
I use Old El Pasco Soft Tortilla Bowls as the crust to make this recipe beyond easy.
This recipe is so versatile. Not up for Mexican flavors, simply swap out the Ro-Tel diced tomatoes and green chilies for what you’re in the mood for. Broccoli, mushrooms, ham, sausage…whatever floats your boat. (See what I did there?)
These little boat quiches take less than 15 minutes to make and just about 30 to bake and they’re great for any meal of the day really.
Ingredients You’ll Need
- Soft Flour Tortilla Bowls (I use Old El Paso)
- eggs
- half and half
- taco seasoning
- hot sauce (use your favorite)
- kosher salt and pepper
- Ro-Tel diced tomatoes and green chilies
- green onions (sorry, I forgot to grab the bowl of onions for the photo, so close your eyes and make pretend ok?)
- Colby Jack cheese
A shortcut is always welcome in my kitchen, so I just love subbing in the soft flour tortilla boats for pie crusts here.
I love the Mexican flavors of the quiches I’m sharing for today’s recipe, but I’ve also made these with the ingredients for a Denver omelette, onions, peppers, ham and cheese which we really enjoy too.
Step-By-Step Instructions
These boat quiches take no time to make.
First, you’ll grab a bowl and whisk together your eggs, half and half, taco seasoning, hot sauce and kosher salt and pepper.
Next up, line a large baking sheet with parchment paper.
Place your soft tortilla bowls on your baking sheet and equally divide your Ro-Tel tomatoes and green chilies, your green onions and lastly your shredded Colby Jack among the bowls.
Carefully pour the custard mixture into each of the bowls. The filling ingredients do not need to be fully covered. You will just divide the mixture evenly among the 8 soft tortilla bowls. Take a peek at my photo below. ↓
The last step is to bake these bad boys for about 30 minutes. You will notice the custard mixture will start to puff up and lightly brown and the center will be set. No jiggling.
If you enjoy these for breakfast you can serve with toast or hash browns and if you serve for lunch you can serve with a nice side salad.
I really hope you guys give these a try because I know you’ll love them!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Mexican Taco Boat Quiches
Make sure to drain your Ro-Tel tomatoes and chilies well so you don’t have a watery egg custard mixture.
As I mentioned above, I also added some chopped green onions to my quiches, but I forgot to add them to my ingredients photo above.
I used a tablespoon of Hank’s Sauce Camouflage Hot Sauce for my quiches because it’s our favorite. Use whatever you prefer and add as much as you prefer. One tablespoon worked well for us.
More Delicious Breakfast Recipes to Enjoy
Skillet Brioche Egg and Sausage Strata
Mexican Taco Boat Quiches
Print Recipe Pin RecipeIngredients
- 8 soft flour tortilla bowls, I use Old El Paso
- 3 large eggs
- 3/4 cup half and half
- 2 tsp. taco seasoning, I use Outside Table
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 1 10-oz. can Ro-Tel tomatoes with green chiles
- 1/2 cup sliced green onions
- 1 1/2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together your eggs, half and half, taco seasoning, hot sauce and kosher salt and pepper. Set aside.
- Line a large baking sheet with parchment paper. Place your tortilla bowls on your baking sheet and equally divide your Ro-Tel tomatoes and green chilies, your green onions and lastly your shredded Colby Jack among the bowls.
- Carefully pour the custard mixture into each of the bowls. The filling ingredients do not need to be fully covered. You will just divide the mixture evenly among the 8 soft tortilla bowls.
- Bake for about 30 minutes or until knife inserted in center comes out clean. You will notice the custard mixture will start to puff up and lightly brown and the center will be set. (No jiggling) If the edges of your tortilla boats start to brown too much, lightly cover the bowls with a sheet of foil.
Can’t find any references to oven temp. Just so you know. But certainly looking forward to making these little beauties!
Just added Stacey. Sorry about that! It’s 350 degrees.
Made them at 350 anyway, and they are outstanding (breakfast for dinner). Added chopped spinach. Husband devoured his and was grateful I kept one for breakfast. Love your website!
So happy you and your husband enjoyed them Stacey! Great to hear that you love the website too! Thanks so much for taking the time to leave a comment!
Am I reading this correctly? Only 3 eggs to make 8 servings seems off to me. I do like the sound of this recipe.I look forward to your response as I certainly want to make these.
The taco boats are very small so not much of the liquid mixture fits in, so 3 eggs is plenty. Enjoy!