Spinach and Feta Hashbrown Quiche Bites

Featuring a crispy hashbrown crust and savory spinach and feta filling, these are a game-changer for anyone looking for a wholesome, on-the-go meal.

Make This Recipe

For the Hashbrown Crust:

2 Eggland’s Best eggs, large

4 cups shredded potatoes, squeezed dry

½ cup shredded parmesan cheese

Salt and Pepper, to taste

For the Filling:

6 Eggland's Best eggs, large

2 teaspoons vegetable oil

½ cup diced onions

¼ cup heavy cream

15 oz. frozen chopped spinach, thawed and squeezed dry

1 cup feta crumbles

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ cup caramelized onions (diced)

Buy Recipe

For the Hashbrown Crust:

Preheat the oven to 375 degrees F
Prep a muffin pan with cupcake liners or spray with cooking spray.
Mix shredded potatoes with eggs, parmesan, and a dash of salt and pepper.
Press 2 to 3 tablespoons of the potato mix into muffin cups, shaping them into nests.
Bake for about 15 minutes until they start to crisp.

For the Filling:

Heat the oil in a small sauté pan over medium-high heat. Add the onions and cook until soft and lightly browned and caramelized, stirring often, about 15 minutes. Remove from heat and cook slightly.
Whisk the eggs in a large bowl, then mix in cream, caramelized onions, spinach, feta, garlic powder, and salt and pepper.
Spoon the egg mixture into each nest and bake for 12 to 15 minutes or until set in the center.