Hash Brown Quiche Cups are an easy make-ahead breakfast that is fun to eat and easy to take to work or school! Only 10 minutes prep time!
These are a great example of having a different kind of breakfast for the holidays or the perfect weekday, make ahead breakfast. Plus they are FREEZER FRIENDLY! That means we can make them well ahead and just reheat in the oven in the morning.
🥚 Why This Recipe Works
Healthy | You will get a healthy breakfast that is full of nutritious ingredients like eggs, spinach, and cheese.
On-The- Go | If you find yourself eating on the go or at your desk at work, this is just what you need. They are easy to grab and enjoy anywhere as long as you have access to a microwave.
Satisfying | Because they are packed with protein they will fill you up and keep you full until your next meal.
🥓 Ingredients
These bright and vibrant quiche cups are packed nutrients and flavors. Let’s talk about the various ingredients:
Shredded Hash Browns: The main ingredient is the shredded hash browns. They are delicious and are wonderful with the parmesan cheese, butter, salt, and pepper. They are the perfect base (creating the nest) for these breakfast cups.
Bacon and Eggs: You will get a protein packed breakfast when you eat these. Adding bacon and eggs will give you a satisfying result every time.
Spinach: Fresh spinach will provide you with a number of vitamins, minerals, antioxidants, vitamin C, folate, calcium, manganese, copper, B vitamins, and so much more will be in every bite.
🍽️ Instructions
Step One: Start by making the crust out of frozen hash browns that have been thawed. Mix the hash browns with ½ cup of parmesan, ½ stick of melted butter, salt, and pepper.
Step Two: Preheat the oven to 400 degrees and spray a 12-tin muffin pan with cooking spray.
Step Three: Divide the hash brown mixture into the 12 muffin cups. Press the hash brown mixture into the bottom and the sides of the muffin cups. Cook them for 15-17 minutes. Check on them to see that they are getting golden brown. You don’t want to undercook them as you won’t get the crispy outside that you’d like. Add 3-5 more minutes if needed.
Step Four: While the hash browns are cooking in the oven, start making the quiche filling by combining the eggs, red pepper, onion, onion powder, garlic powder, chopped fresh spinach, cheese and cooked bacon. Stir all together and pour evenly into hash brown cups after they are out of the oven.
Step Five: Bake the egg cups for an additional 13-17 minutes. I know that is a range but I don’t want anyone to overcook the eggs and they become rubbery. You will check them and depending on your own oven, add a couple minutes at a time.
👩🍳 Expert Tips For Meal Prepping
There are two ways to meal prep these delicious breakfast cups. Meal Prep 101 helps you learn how to meal prep in stages and options.
The easiest way to meal prep these is to make them in advance and freeze them for when you need them. They can be reheated in the oven at 350 degrees for 10 minutes and serve up great. My husband takes them to work and microwaves them for 30 seconds too.
Alternatively, there are ways to speed up making these via meal prep!
- Pre cook the bacon and chop it up
- Pre chop the onions and red peppers
- Measure out the seasoning and put in a covered container
- Measure out the cheese
If you do these few things, it will save you a lot of time in the morning.
🍳 Recipe FAQs
There are a couple of things you can do to substitute in this recipe to make it completely different:
– Use sausage instead of bacon
– Use turkey bacon instead of pork
– Leave out the meat altogether and make it vegetarian
– Change what cheese you use (I like the 4-cheese and Mexican cheese)
– Use mushrooms instead of spinach
– Use shallots instead of a yellow onion
– Add mushrooms and leave out the meat
– Leave out the spinach and add finely chopped broccoli
Sure! Just swap them out and follow the rest of the directions. They are just as tasty without the yolk.
This tends to happen because the egg mixture gets stirred too much. Lightly whip them, but don’t overbeat the eggs. This will save them from becoming a spongy texture.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Hash Brown Quiche Cups
Equipment
- muffin tin
Ingredients
Hash Brown Base
- 4 cups Shredded Hash Brown Potatoes thawed
- ½ cup Parmesan Cheese
- ½ stick Butter melted
- ½ tsp Salt
- ½ tsp Pepper
Quiche Filling
- 9 Eggs
- ½ cup Red Pepper chopped
- ½ cup Onion
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ cup Bacon cooked and chopped
- ⅓ cup Spinach fresh, chopped
- ⅓ cup Cheese your choice
Instructions
Hash brown Base
- Preheat oven to 400 degrees.
- Spray 12 muffin cups with non stick spray generously.
- In a bowl, combine the hash browns, cheese, salt, pepper, parmesan and melted butter together.
- Divide potato mixture into 12 muffin cups evenly using about 1/3 cup for each cup.
- Gently press each muffin cup's filling down and to the sides of the muffin cup to make a lining for the egg mixture to go in after it is precooked. Think of it as creating a nest.
- Bake for 14-17 minutes or until golden brown. Don't undercook it. Make sure there is a golden brown look/texture before taking it out.
Quiche Egg Filling
- Combine the eggs, cheese, red pepper, onion, bacon, onion powder and garlic powder in a bowl.
- Add to each of the muffin cups and bake for 13-15 minutes. Check to see if it is done by sticking a knife to see if the center comes out clean.
- Serve
Notes
- Pre cook the bacon and chop it up
- Pre chop the onions and red peppers
- Measure out the seasoning and put in a covered container
- Measure out the cheese
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
perfect make-ahead breakfast idea!