Hash Brown Quiche Cups
Hash brown quiche cups are tasty, mini breakfast treats with a crispy potato crust and a savory egg, veggie and cheese filling.
Ingredients
1 large egg, room temperature
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
4 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
6 bacon strips, cooked and crumbled
Preparation
- Preheat oven to 400 degrees F. Grease 8 muffin cups.
- In a bowl, whisk egg, salt, and pepper until blended, stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
- For filling, in a small bowl, whisk eggs and chives until blended, stir in cheese and spinach. Spoon into crusts, top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 quiches |
|---|---|
| Calories | 190 |
| Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 225mg |
| Sodium | 400mg |
| Carbohydrates | 8g |
| Dietary Fiber | 1g |
| Protein | 12g |
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