How To make Hash Brown Breakfast Quiche
4 c Frozen hash browns, thawed
1/4 c Minced green onions
2 tb Butter or margarine, melted
1 ts Black pepper, divided
1 cn (10 3/4-ounce) CAMPBELL'S
-Condensed Cream of Chicken -Soup or Reduced Fat Cream -of Chicken Soup 4 lg Eggs, beaten
1 c (4 ounces) shredded sharp
-Cheddar cheese 1 c Minced cooked ham
1/2 c Minced green bell pepper
1 Jar (2-ounce) diced pimiento
-(optional)
Combine hash browns, green onions, butter and 1/2 teaspoon ground black pepper; press into bottom and up sides of a greased 10-inch quiche dish or tart pan. Bake at 425 for 25 minutes or until lightly browned around edges. Let cool 10 minutes. Combine remaining 1/2 teaspoon pepper, soup and next 5 ingredients, stirring well. Pour evenly into prepared crust. Bake at 350 for 50 minutes or until set. Let stand 10 minutes before serving.
Note: Frozen hash browns with onions and peppers may be substituted for hash browns and green onions. Thaw hash browns quickly in microwave on defrost cycle or let stand in refrigerator overnight.
How To make Hash Brown Breakfast Quiche's Videos
Quiche with Hash Brown Potato Crust
This gluten-free quiche was surprisingly delicious. Ingredients are listed below -- thank you for watching.
Quiche with Hash Brown Potato Crust
Ingredients for 6-8 servings
For the crust:
3 1/2 cups shredded (hash brown) potatoes, thawed and squeezed in a towel to remove excess moisture
1 large egg, beaten
1 tablespoon extra-virgin olive oil
2 tablespoons grated Parmesan cheese
Salt and pepper to taste
Bake crust at 400°F until brown around the edge -- 20-25 minutes
For the filling:
3/4 cup cooked, cubed ham
1 1/2 cups roughly chopped baby spinach leaves (I removed thick stems)
1 cup shredded sharp Cheddar cheese
For the custard:
5 large eggs, beaten
Salt and pepper to taste
Dash of ground nutmeg for perfume
1 cup half-and-half
Hash Brown Crust Bacon and Cheddar Quiche
Our Hash Brown Crust Bacon and Cheddar Quiche is a fun twist on a traditional quiche. It has a crispy hash brown crust! This is a crowd pleaser, and easy on you too because you can make it ahead!
FULL RECIPE:
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Ham and cheese quiche with hash brown crust.
This is the perfect breakfast or brunch recipe. Especially when you have family around during the holidays. The snakeriverfarms ham was leftover from the jalapeño peach glazed recipe. Ingredients below ⬇️⬇️
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3 cups of snakeriverfarms ham
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1/3 cup fresh Chives
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1 red Bell pepper
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7 large Eggs
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32 oz Hash browns
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1 Tbsp @jacobsensaltco salt and freshly ground black pepper
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1 1/2 sticks Butter
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2 1/2 cups Cheddar cheese
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1/2 cup Half-and-half
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Cook the hash browns at 400° for 45 minutes
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Add all your egg mixture ingredients
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Cook at 400° for 45 minutes
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Cooked on my kamadojoe
Using jealousdevilcharcoal
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The Best Loaded Hash Brown Casserole | Quick & Easy Breakfast Recipe
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If you're looking for something quick, easy, and inexpensive for breakfast or meal prep - this is the recipe for you!
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1 lb Breakfast Sausage
16 oz colby jack cheese
1 1/2 cups whole milk
20 oz defrosted hash brown
1-2 tsp vegetable base
8 eggs
1 tbsp garlic paste
1 diced onion
1/2 diced green and red bell pepper
1 tbsp butter
4-6 strips thick cut bacon
1/4 cup grated parmesan cheese (garnish)
diced green onion or parsley for garnish
salt, pepper, garlic, onion powder
Bake at 350 for 50-60 minutes
Hash Brown Breakfast Quiche
✔️RECIPE:
This hash brown breakfast quiche uses crispy shredded hash browns as a ‘pie crust’. Enjoy a custard filling mixed with shredded zucchini, mushrooms, bacon and cheddar cheese but feel free to customize it with your favorite veggies ???? ????????
Hash Brown Breakfast Cups
Yields 12 cups
Ingredients:
20 oz. frozen shredded hash browns, thawed
1 1/4 cup cheddar, shredded
1 tablespoon olive oil
12 eggs
Salt and pepper to taste
In a bowl, combine hash browns, 1 cup of cheddar, salt, pepper, and olive oil. Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F/200°C for 20 minutes to set the cups. Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F/180°C for 13-15 minutes, or until the egg whites have set. After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
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