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.
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