Hash Brown Quiche Cups

• Gluten free

• Produce

  • 1/3 cup Baby spinach, fresh
  • 1 tbsp Chives, Fresh
  • 2 cups Hash brown potatoes, frozen

• Refrigerated

  • 4 Egg, large

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Asiago cheese
  • 1/3 cup Colby-monterey jack cheese
  • 2 Jones dairy farm

Found on tasteofhome.com

Description

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
• FILLING:
• 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

• Directions Preheat oven to 400°. Grease eight 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 14-17 minutes or until light golden brown. For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake 6-8 minutes longer or until a knife inserted near the center comes out clean. Yield: 4 servings. Originally published as Hash Brown Quiche Cups in Simple & Delicious April/May 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition