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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.

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

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
6 Servings
1 serving - 1 slice
Calories
175
Total Fat
7g
Cholesterol
124mg
Sodium
687mg
Total Carbohydrates
17g
Fiber
1g
Protein
10g
WW+ Points
4

7 Comments

Join the discussion
  1. 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…

  2. 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?

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