Hash Brown Quiche Cups

Whether you need a bite for busy weekday mornings or a show-stopping centerpiece for weekend brunch, these hash brown quiche cups fit the bill. The crispy, cheesy hash brown crusts are filled with eggs, spinach, chives and cheese and topped with crumbled bacon.

These mini quiches are baked in a muffin tin, so they’re pre-portioned and portable—no slicing required! They can easily be stored and reheated, making them perfect for when you’re meal prepping on-the-go breakfasts, dinners or snacks to enjoy all week. Like other baked egg recipes, you can easily customize these mini quiche cups with your favorite cheeses, veggies, herbs and breakfast meats.

Ingredients for Hash Brown Quiche Cups

• Eggs: You’ll need four large eggs for this recipe. One egg is mixed with the potatoes to bind the crust, while the other three eggs make up the filling. You can substitute egg whites for one or more whole eggs to reduce the fat and cholesterol content of your quiche cups.
• Shredded hash brown potatoes: Hand-shredding potatoes can be messy and time-consuming, so we recommend grabbing a package of refrigerated or frozen hash brown potatoes. If you’re using frozen hash browns, thaw them beforehand.
• Cheese: This recipe calls for two kinds of shredded cheese. Asiago adds a salty, nutty flavor to the potato crust and helps it cook up brown and crispy. A blend of Colby and Monterey Jack melts beautifully in the egg filling.
• Chives: I like to use kitchen shears to snip fresh chives into small pieces—it’s quick and cuts down on cleanup. In a pinch, you can substitute dried chives for fresh.
• Spinach: If using fresh spinach, stack the leaves and slice them thinly—the smaller pieces will be easier to distribute and make for neater bites. You can add thawed frozen spinach to the egg filling, but squeeze out as much water as possible to prevent soggy quiche cups.
• Bacon: The tops of the quiche cups are sprinkled with crisp bacon crumbles for a hint of smoky, meaty flavor. This recipe calls for just two strips of bacon. You can cook the bacon however you wish or use leftover pre-cooked bacon. If you prefer, you can use turkey bacon or omit the bacon to make the quiche cups meatless.

Directions

Step 1: Make the hash brown crusts

Preheat the oven to 400°F and grease eight standard-sized muffin cups.

Whisk one large egg in a bowl with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Stir in the potatoes and Asiago cheese.

To form the crusts, press roughly 1/4 cup of the potato mixture onto the bottom and up the sides of each greased muffin cup. Bake until the crusts are light golden brown, 14 to 17 minutes.

Editor’s Tip: Use the bottom of a small measuring cup or drinking glass to help you press the hash browns into little nests.

Step 2: Prepare the egg filling

In a small bowl, whisk the remaining three eggs with the minced chives, then stir in the shredded cheese and sliced spinach. Spoon the egg mixture into the hash brown crusts and top each with bacon crumbles.

Editor’s Tip: Pour the egg mixture into a liquid measuring cup to make filling the hash brown crusts easier.

Step 3: Bake the quiche cups

Bake the quiche cups until a knife inserted into the center comes out clean, six to eight minutes.

Editor’s Tip: The knife should come out clean with no egg seeping out.

TASTE OF HOME

Recipe Variations

• Swap out the spinach: To change the flavor of the quiche cups, use different veggies like mushrooms, bell peppers, onions, tomatoes or even some finely chopped broccoli florets. Saute the veggies and cool them slightly before stirring them into the egg filling. Stick to the same recipe amounts so you don’t overfill the quiche cups.
• Make them meatier: Add a few cooked and sliced breakfast sausages or a little diced ham to the egg filling for extra protein and meaty flavor in each bite. A little meat goes a long way flavor-wise, and adding too much can result in more filling than you need.
• Change the cheese: Any cheese you would add to scrambled eggs or omelets works here. Swap shredded Parmesan, cheddar or pepper jack for the Asiago in the crusts. Experiment with crumbled feta or shredded mozzarella and Swiss in the filling.
• Go meatless: Leave out the bacon for meat-free and vegetarian-friendly quiche cups.

How to Store Hash Brown Quiche Cups

After baking, let the mini quiches cool to room temperature. Transfer them to an airtight container and store them in the refrigerator for up to four days. If you stack the quiche cups in a container, separate layers with parchment paper to prevent them from sticking.

Can you freeze mini quiche cups?

Yes, mini quiche cups freeze beautifully and can be stored in the freezer for up to three months. After baking and cooling the quiche cups, arrange them on a baking sheet and freeze them until they’re firm. Transfer them to an airtight container or freezer bag. You can reheat a single quiche cup or the whole batch from frozen.

Can you make hash brown quiche cups ahead of time?

Yes, you can bake the mini quiche cups up to two days in advance. Let them cool completely, then transfer them to an airtight container and refrigerate them. For longer-term storage, follow the instructions for freezing.

How do you reheat hash brown quiche cups?

Reheat the hash brown quiche cups on a baking sheet in a preheated 350° oven for five to ten minutes until they’re warm through to their centers. You can also heat them in the microwave, although this option is best if you’re warming up just one or two quiche cups at a time. Start with 30 seconds for a single quiche cup and continue microwaving in 15-second intervals until it’s warmed through.

Hash Brown Quiche Cups Tips

TASTE OF HOME

What’s the difference between quiche cups and egg bites?

A crust is the main difference between mini quiche cups and egg bites. These hash brown quiche cups are baked in a potato crust (though other recipes may use a pastry crust). Egg bites don’t have a crust; they’re simply eggs and mix-ins baked in a muffin cup.

What size muffin pan should you use to make mini quiche cups?

Use a standard-size muffin pan for this hash brown quiche cup recipe.

Should you use muffin liners for quiche cups?

We don’t recommend using muffin liners for quiche cups for a few reasons. The liners can prevent the hash brown crust from getting crispy and golden in the oven. They can also stick to the quiche cups, making them hard to remove and more likely to be misshapen. Just grease your muffin pan generously with cooking spray or butter, and your quiche cups should pop right out.

What can you serve with hash brown quiche cups?

For a complete breakfast, we recommend serving these mini quiche cups with a fresh fruit salad, hot coffee, and toast, English muffins or bagels with your favorite jams and spreads. These quiche cups also make a delicious dinner! Pair them with a green salad, roasted vegetables and crusty bread for a savory meal.