Hash Brown Quiche Cups are an easy make-ahead breakfast that are fun to eat and easy to take to work or school!
Here we are on day 8 of Christmas in July! We are just celebrating and getting all festive over here! You can practically smell the pine of the Christmas trees…..almost!
If you have been following along, you know that we have had some really fun posts so far! Gingerbread Granola, Cranberry Bliss Truffles and Double Chocolate Espresso Cake Mix Cookies to just name a couple of them. Don’t worry though, they are all going to be put on a special Pinterest board linked below so you can easily find them. You can also use the search bar on the right hand side and look up “Christmas in July” and all of the posts will come up for you.
We are trying to make sure that we are covering all areas of the holiday season and not just making this 25 Days of Baking. These Hash Brown Quiche Cups are a great example of having a different kind of breakfast for the holidays. I will admit, I adore the Sausage Egg Breakfast Casserole but I also want variety for Christmas Eve, Thanksgiving and even New Years! Heck, these are great all year. Plus they are FREEZER FRIENDLY! That means we can make them well ahead and just reheat in the oven in the morning.
How to Make Hash Brown Quiche Cups
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.
Preheat the oven to 400 degrees and spray a 12-tin muffin pan with cooking spray.
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.
While the hashbrowns 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 hashbrown cups after they have come out of the oven.
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.
How to Meal Prep Hash Brown Quiche Cups
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. Jason took them to work and microwaved 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 couple things, it will save you a lot of time in the morning.
How Can I Make Substitutions to the Quiche Filling
There are a couple 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 all together 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
If you like this recipe, make sure to check out:
- How to Make Scrambled Eggs in the Microwave
- How to Make Eggs in Muffin Tin with Ham
- Scrambled Eggs in Muffin Tin with Salsa
- Bacon Egg and Cheese Casserole
Hash Brown Quiche Cups
This is a great make-ahead breakfast that can be reheated easily throughout the week.
Hash Brown Base
- 4 cups shredded hash brown potatoes thawed
- 1/2 cup parmesan
- 1/2 stick butter melted
- 1/2 tsp salt
- 1/2 tsp pepper
- 9 eggs
- 1/2 cup red pepper chopped
- 1/2 cup onion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 cup bacon cooked and chopped
- 1/3 cup spinach fresh, chopped
- 1/3 cup cheese your choice
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.
Bake for 14-17 minutes or until golden brown. Don't undercook. 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.
Substitute eggs whites for eggs.
Substitute cooked sausage for the bacon.
Freeze cooked and cooled quiche cups by placing on a cooking sheet and covering. Freeze overnight. Remove from freezer and double wrap them in saran wrap and foil or foil and a gallon zip lock bag (freezer safe)! Remove from freezer the night before and reheat in the microwave for 45-60 seconds or until heated through.
Most cheeses will work in the crust and in the center. Use what you have or experiment.