Hash Brown Quiche Cups, yummy!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining flavor.

hash browns

🥗Healthier: sweet potato hash

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Spray muffin tin with olive oil.

Preheat oven to 400°F (200°C).

In a bowl, crack 2 eggs and add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then scramble together.

Add 2/3 cup shredded cheddar cheese to the egg mixture and mix well.

Add 2 cups of defrosted frozen hash browns to the egg mixture and combine thoroughly.

Press the hash brown mixture into the muffin tin to form cups.

Bake the hash brown cups in the oven for 14 to 17 minutes until they are golden brown.

While the cups are baking, chop spinach thinly and prepare the filling.

In a separate bowl, crack 6 eggs and mix with 2/3 cup chopped spinach, 2/3 cup shredded cheese, and bacon (to sprinkle on top).

Add additional salt, pepper, and onion powder to the filling mixture and mix well.

After the hash brown cups are done baking, fill each cup with the egg mixture.

Sprinkle additional bacon on top of each filled cup.

Return to the oven and bake until the egg is set, checking for doneness after 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens