Recipes / Breakfast

Breakfast Hashbrown Quiche

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Breakfast Hashbrown Quiche

Abbi
The Cook
6 Servings
10 Ingredients
7 Comments

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.

Read More
6 Servings
10 Ingredients
7 Comments

Ingredients

  • 3 cups Hashed Brown Shreds, Frozen
  • ½ tablespoons Butter
  • ½ cups cook and dice Turkey Bacon
  • ¼ cups Cheddar Cheese, Shredded
  • ½ cups dice Bell Pepper, Green
  • ½ cups dice Onion
  • 3 individual Egg
  • ½ cups Skim Milk
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper

Containers

  • 1 Pie Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pat thawed hash browns with paper towels to drain excess moisture.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Categories

shellfish-free, fish-free, soy-free, diet, winter, fall, spring, nut-free, summer, traditional, low-carb

Categories

shellfish-free, fish-free, soy-free, diet, winter, fall, spring, nut-free, summer, traditional, low-carb

7 Comments

Join the discussion

  3. I made 7 servings in a 17×12 pan because I didn’t want to use pie pans. 7 servings called for 8 cups of hash browns, which is pretty close to using up 2 60-oz bags of potatoes. The egg//milk mixture didn’t cover the hash browns, so I’m thinking the pan I chose wasn’t really large enough. It was still good. Next time I’ll try a larger pan so the hash brown crust isn’t so deep. Wondering how to translate the pie pans into rectangular pans…

    Reply

  4. I defrosted this, forgetting I could make from frozen, and decided not to eat today. What would be best – let it sit in my fridge for 2 days or refreeze?

    Reply