Hash Brown Quiche Cups (Print Version)
Crispy hash brown cups filled with cheesy egg mixture and bacon. Great for breakfast or snacks.
# Ingredients:
→ Hash Brown Crust
01 -
1 large egg
02 -
1/4 teaspoon salt
03 -
1/8 teaspoon freshly ground black pepper
04 -
2 cups frozen shredded hash brown potatoes, thawed
05 -
1/4 cup shredded Asiago cheese
→ Quiche Filling
06 -
3 large eggs
07 -
1 tablespoon minced fresh chives
08 -
1/3 cup shredded Colby-Monterey Jack cheese
09 -
1/3 cup baby spinach leaves, thinly sliced
10 -
2 bacon strips, cooked and crumbled
# Steps:
01 -
Preheat oven to 400°F (204°C). Lightly grease 8 standard muffin tin cups.
02 -
In a mixing bowl, whisk together 1 large egg, salt, and pepper. Fold in thawed hash brown potatoes and shredded Asiago cheese until mixture is evenly combined.
03 -
Press approximately 1/4 cup of the hash brown mixture firmly into the bottom and up the sides of each prepared muffin cup, forming a compact shell. Bake for 14 to 17 minutes or until the edges are lightly golden.
04 -
While the crusts bake, whisk 3 large eggs with minced chives until smooth. Gently fold in shredded Colby-Monterey Jack cheese and sliced spinach.
05 -
Remove muffin tin from oven. Evenly divide the egg filling among the pre-baked crusts. Sprinkle each with crumbled cooked bacon.
06 -
Return muffin tin to oven and bake for 6 to 8 minutes, or until the filling is set and a knife inserted in the center comes out clean. Cool slightly before removing from pan.
# Notes:
01 -
Ensure hash brown potatoes are thoroughly thawed and patted dry to achieve a crisp crust.