Hash Brown Quiche Cups

 Yield: 8 quiche cups

These mini breakfast treats feature a crispy potato crust and a savory egg, spinach, and cheese filling, topped with crumbled bacon. Perfect for meal prep, busy mornings, or brunch.

Ingredients

For the crust:

• 1 large egg

• ¼ tsp salt

• ⅛ tsp black pepper

• 2 cups shredded hash brown potatoes (refrigerated or frozen, thawed if frozen)

• ½ cup shredded Asiago cheese

For the filling:

• 3 large eggs

• 2 tbsp fresh chives, snipped (or 2 tsp dried)

• ½ cup shredded Colby-Monterey Jack blend

• ½ cup fresh spinach, thinly sliced (or thawed frozen spinach, squeezed dry)

• 2 strips bacon, cooked and crumbled

For greasing:

• Cooking spray or butter

Directions

1. Preheat – Set oven to 400°F (200°C). Grease 8 standard muffin cups.

2. Make the crust – In a bowl, whisk 1 egg with salt and pepper. Stir in shredded hash browns and Asiago cheese. Press about ¼ cup of the mixture into the bottom and up the sides of each muffin cup. Bake for 14–17 minutes, until light golden brown.

3. Prepare the filling – In a small bowl, whisk the remaining 3 eggs with chives. Stir in shredded cheese and sliced spinach.

4. Assemble – Spoon the egg mixture into the baked crusts. Top each with bacon crumbles.

5. Bake again – Return to oven and bake for 6–8 minutes, until a knife inserted in the center comes out clean.

6. Serve or store – Let cool slightly before removing from the muffin tin.

Tips & Variations

• Pressing the crust – Use the bottom of a small measuring cup or glass to form neat nests.

• Easy filling – Pour the egg mixture into a liquid measuring cup for mess‑free spooning.

• Swap the veggies – Use mushrooms, bell peppers, onions, tomatoes, or finely chopped broccoli (sauté and cool first). Keep the same total amount.

• Make them meatier – Add cooked breakfast sausage or diced ham to the filling (don’t overfill).

• Change the cheese – Substitute Parmesan, cheddar, or pepper jack in the crust; try feta, mozzarella, or Swiss in the filling.

• Meatless version – Omit the bacon for vegetarian quiche cups.

Storage
Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Layer with parchment paper if stacking.