Go Back
+ servings
Egg Cups Being removed from the muffin tin on a cutting board

Hash Brown Quiche Cups

This is a great make-ahead breakfast that can be reheated easily throughout the week.
Course Breakfast
Cuisine Christmas, Holiday
Keyword hash brown quiche cups
Prep Time 10 minutes
Cook Time 35 minutes
Servings 12
Calories 252kcal
Author savorandsavvy.com


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

Quiche Filling

  • 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.
    Using a spoon to press the hash browns into a nest in the muffin tin
  • 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.
    Glass bowl with garlic and onion powder, bacon, onion, red pepper and spinach
  • 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.
    Closeup of a measuring cup pouring the quiche mixture on to the hash brown nest
  • Serve
    Spinach, Bacon and Peppers make this a colorful and delicious muffin tin egg cup


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. 


Serving: 1cup | Calories: 252kcal | Carbohydrates: 14g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 145mg | Sodium: 294mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 14.4mg | Calcium: 79mg | Iron: 1.4mg