Hash Brown Quiche Cups

Name: Hash Brown Quiche Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large egg, room temperature; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups frozen shredded hash brown potatoes, thawed; 1/4 cup shredded Asiago cheese; FILLING:; 4 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

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Hash brown quiche cups are tasty, mini breakfast treats with a crispy potato crust and a savory egg, veggie and cheese filling.

Ingredients

1 large egg, room temperature
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
4 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.

Nutrition Facts

2 mini quiches: 180 calories, 11g fat (5g saturated fat), 205mg cholesterol, 375mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 medium-fat meat, 1/2 starch.

Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. —Nicole Stone, Gilbertville, Iowa

Recipe Creator