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Breakfast Hashbrown Quiche


A savory, filling breakfast perfect for a chilly weekend.  A hash brown crust topped with bacon, veggies and cheese is a breakfast dish sure to please everyone. Perfect for upcoming holiday festivities!

Breakfast Hashbrown Quiche


Abbi @ onceamonthmeals.com



Pat thawed hash browns with paper towels to drain excess moisture.  Pack thawed, drained hash browns into the bottom of an ungreased pie plate to form a crust.  Melt butter.  Brush over top of hash browns.  Bake at 425 degrees for 20 minutes.  In a small bowl, combine turkey bacon, cheese, green pepper and onion.  Spoon over baked crust.  In a small bowl, whisk together eggs, milk, salt and pepper.  Pour over crust.  Reduce heat to 350 and bake 25 minutes.  Remove and allow to cool.  Proceed to freezing directions.  

Freezing Directions:

Cover and freeze prepared pie pan.  To serve.  Thaw.  Bake, covered, at 350 for 30 minutes until heated through.

Servings: 6

Nutritional Information:  Serving Size = 1 slice. Calories – 296, Total Fat – 14.9 g, Total Carbohydrates – 30 g, Protein – 9.9 g.  Dietary Fiber:  2.8  WW Plus Points: 8

**conversion chart image provided by Erik Spiekermann

3 Responses to “Breakfast Hashbrown Quiche”

  1. Victoria Deuel says:

    do you think I could bake this on cooking day, divide in 1/2 and freeze?

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