Freezer Meal Recipes / Breakfast / Breakfast Hashbrown Quiche

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.
6 Servings Meet The Cook Print
Breakfast Hashbrown Quiche

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

Freezer Containers

  • 1 Pie Pan

Supplies

  • Foils
  • Labels

Nutritional Information

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

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  2. Pack thawed, drained hash browns into the bottom of indicated number of 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.
  11. Cover tightly with foil and freeze prepared pie pans.

Make From Frozen Serving Day Directions

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

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

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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