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An easy make-ahead breakfast that is fun to eat & easy to take to work or school!  Only 10 mins prep time!

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STEP 1  Hash Brown Base

Start by making the crust out of frozen hash browns that have been thawed.  Mix the hash browns with parmesan, melted butter, salt, & pepper.

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STEP 2

Press the hash brown mixture into the bottom and the sides of a prepared muffin tray. Cook for 15-17 mins, till golden brown.

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STEP 3 Quiche Filling

While the hash browns are cooking in the oven, start making the quiche filling by combining all the ingredients in a bowl.

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STEP 4

Pour the mixture evenly into hash brown cups after they are out of the oven.

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STEP 5

Bake the egg cups for an additional 13-17 mins. Check to see if it is done by sticking a knife to see if the center comes out clean.

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COOK'S TIP

Lightly whip, but don’t overbeat the eggs. This will save them from becoming a spongy texture.