Breakfast Hashbrown Quiche

Let's Cook

Ingredients

6 servings
  • 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

Freezer Containers

  • 1 Pie Pan

Supplies

  • Foils

Directions

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 bowl, combine turkey bacon, cheese, green pepper and onion. Spoon over baked crust. In a bowl, whisk together eggs, milk, salt and pepper. Pour over crust. Reduce heat to 350 and bake 25 minutes. Remove and allow to cool.

Freezing Directions

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

Serving Day Directions

Bake, covered, at 350 for 30 minutes until heated through.

Nutritional Information

1 serving - 1 slice
  • 175 Calories
  • 7g Fat
  • 124mg Cholesterol
  • 687mg Sodium
  • 17g Carbs
  • 1g Fiber
  • 10g Protein
  • WW+ Points 4

About This Recipe

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.

Meet The Cook

An avid runner and dog lover, Abbi uses freezer cooking to help her eat healthy even when busy with other commitments.

Published:

OAMM Cook Abbi

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