breakfast
Hash Brown Quiche Cups
Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest.
Ingredients
- 1 large egg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups frozen shredded hash brown potatoes, thawed
- 1/4 cup shredded Asiago cheese
- 3 large eggs
- 1 tablespoon minced fresh chives
- 1/3 cup shredded Colby-Monterey Jack cheese
- 1/3 cup fresh baby spinach, thinly sliced
- 2 bacon strips, cooked and crumbled
Directions
- Preheat oven to 400°. Grease 8 muffin cups.
- In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
- For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.
Add To Shopping List
Powered By 
