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Mini Potato Quiche Cups

Buns in my Oven Recipe by
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Mini Potato Quiche Cups
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 10
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Mini Potato Quiche Cups

These easy quiche cups are perfect for a grab and go breakfast!

Ingredients

2
cups refrigerated hash browns
1
tablespoon flour
1/4
sweet onion
1
heaping cup baby spinach
1
tablespoon olive oil
6
eggs
1/4
cup milk
1/2
cup shredded Swiss cheese
1
teaspoon salt
1
teaspoon ground black pepper

Directions

  • 1 Preheat oven to 375ºF.
  • 2 Spray a 12-cup muffin tin liberally with non-stick cooking spray.
  • 3 In a medium bowl, combine the hash browns and flour. Press the hash browns evenly between 10 muffin wells to form the crust.
  • 4 Bake for 15 minutes or until the edges are beginning to brown.
  • 5 While the hash browns are baking, dice the onion and chop the spinach into small pieces.
  • 6 Heat a large nonstick skillet over medium heat. Add the olive oil.
  • 7 When the oil is hot, add the onions and cook 5 minutes, stirring often, until softened. Stir in the spinach and continue cooking for 2 minutes or until wilted.
  • 8 In a medium bowl, beat together the eggs and milk until frothy. Stir in the cheese, salt and pepper. Add in the onion and spinach.
  • 9 Remove the hash browns from the oven and pour the egg mixture evenly into each muffin well lined with hash browns.
  • 10 Return to the oven for 15-17 minutes or until the quiche has set and the top is still a little moist looking.
  • 11 Run a butter knife around the edges of each quiche to loosen and remove to a plate. Serve warm or at room temperature.
See Step By Step

Step By Step  

Mini quiche are a bite-sized bundle of breakfasty goodness.

As prepared by Buns in my Oven,

Bacon, eggs, and veggies are nestled in a hashbrown crust for a grab and gobble brunch treat. 

Is it breakfast time yet? Because I don’t know about you, but I’m currently in this weird phase of my life where I want breakfast all of the time.

I used to skip breakfast or (weirdness alert) eat tacos or burgers for breakfast. I was never a breakfast food kind of person. 

Now? Gimme those eggs. Gimme that bacon. Gimme all your quiche cups. 

Yes. Quiche cups. With a hash brown crust, because Lord knows we need more hash browns in our lives.

 

Mini Potato Quiche Cups

You’ll start by mixing up some hash browns and an eensy bit of flour. This is my lazy pants version of squeezing the water out of hash browns...soak it up with flour instead. Please don’t tell Alton Brown about this, k?

 

Mini Potato Quiche Cups

Spray the heck out of your muffin tin with some non-stick spray. Then press your hash browns in there to make a tasty little potato nest. Imagine birds living in your quiche nest and then get all squigged out and distract yourself with thoughts of bacon while you bake the hash browns a bit.

 

Mini Potato Quiche Cups

Sauté some onion and spinach. Veggies for breakfast, ma!

 

Mini Potato Quiche Cups

Whip up your egg mixture. Eggs, milk, cheese, spinach, onions, salt, and peppa. Easy enough, right?

 

Mini Potato Quiche Cups

Pour a little egg mixture into each cup.

 

Mini Potato Quiche Cups

Bake-ity bake until things are set, but still moist.

 

Mini Potato Quiche Cups

Devour with your face hole.

 

Mini Potato Quiche Cups

And enjoy!

See Recipe
Nutrition Information 
No nutrition information available for this recipe
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