Potato and Chorizo Mini Quiches

Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray.

Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown about 4 minutes.

Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain.

Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture.

Beat eggs cayenne pepper and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese.

Bake in the preheated oven until eggs golden brown and just set about 17 minutes.