Hash brown quiche cups are tasty, mini breakfast treats with a crispy potato crust and a savory egg, veggie and cheese filling.
Whether you need a bite for busy weekday mornings or a show-stopping centerpiece for weekend brunch, these hash brown quiche cups fit the bill. The crispy, cheesy hash brown crusts are filled with eggs, spinach, chives and cheese and topped with crumbled bacon.
These mini quiches are baked in a muffin tin, so they’re pre-portioned and portable—no slicing required! They can easily be stored and reheated, making them perfect for when you’re meal prepping on-the-go breakfasts, dinners or snacks to enjoy all week. Like other baked egg recipes, you can easily customize these mini quiche cups with your favorite cheeses, veggies, herbs and breakfast meats.
Ingredients for Hash Brown Quiche Cups
Eggs: You’ll need four large eggs for this recipe. One egg is mixed with the potatoes to bind the crust, while the other three eggs make up the filling. You can substitute egg whites for one or more whole eggs to reduce the fat and cholesterol content of your quiche cups.
Shredded hash brown potatoes: Hand-shredding potatoes can be messy and time-consuming, so we recommend grabbing a package of refrigerated or frozen hash brown potatoes. If you’re using frozen hash browns, thaw them beforehand.
Cheese: This recipe calls for two kinds of shredded cheese. Asiago adds a salty, nutty flavor to the potato crust and helps it cook up brown and crispy. A blend of Colby and Monterey Jack melts beautifully in the egg filling.
Chives: I like to use kitchen shears to snip fresh chives into small pieces—it’s quick and cuts down on cleanup. In a pinch, you can substitute dried chives for fresh.
Spinach: If using fresh spinach, stack the leaves and slice them thinly—the smaller pieces will be easier to distribute and make for neater bites. You can add thawed frozen spinach to the egg filling, but squeeze out as much water as possible to prevent soggy quiche cups.
Bacon: The tops of the quiche cups are sprinkled with crisp bacon crumbles for a hint of smoky, meaty flavor. This recipe calls for just two strips of bacon. You can cook the bacon however you wish or use leftover pre-cooked bacon. If you prefer, you can use turkey bacon or omit the bacon to make the quiche cups meatless.
Directions
Step 1: Make the hash brown crusts
Preheat the oven to 400°F and grease eight standard-sized muffin cups.
Whisk one large egg in a bowl with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Stir in the potatoes and Asiago cheese.
To form the crusts, press roughly 1/4 cup of the potato mixture onto the bottom and up the sides of each greased muffin cup. Bake until the crusts are light golden brown, 14 to 17 minutes.
Editor’s Tip: Use the bottom of a small measuring cup or drinking glass to help you press the hash browns into little nests.
Step 2: Prepare the egg filling
In a small bowl, whisk the remaining three eggs with the minced chives, then stir in the shredded cheese and sliced spinach. Spoon the egg mixture into the hash brown crusts and top each with bacon crumbles.
Editor’s Tip: Pour the egg mixture into a liquid measuring cup to make filling the hash brown crusts easier.
Step 3: Bake the quiche cups
Bake the quiche cups until a knife inserted into the center comes out clean, six to eight minutes.
Editor’s Tip: The knife should come out clean with no egg seeping out.
Overhead shot of Hash Brown Quiche Cups, served on wooden tray
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