Mini Quiches with Hash Brown Crust

Ingredients

  • 16 oz Frozen Hash Browns thawed
  • Olive Oil for coating
  • 8 Eggs
  • Salt and Pepper pinch

    • Toppings (Choose 1-2 cups total)

    • Sautéed Peppers and Onions optional
    • Sautéed Greens spinach, kale, or chard
    • Cooked Bacon or Sausage crumbled
    • Fresh Herbs cilantro, basil, parsley, or chives
    • Cooked Ham optional
    • Fresh or Sun-Dried Tomatoes optional

Instructions

  1. 1Preheat oven to 425°.
  2. 2In a large bowl, combine hash browns (thawed) with olive oil.
  3. 3Divide hash browns between 12 muffin cups. Press down the center to create a well and press sides firmly against the rim of the muffin cup.
  4. 4Bake hash brown "cups" at 425° for 20-30 minutes or until they start to brown.
  5. 5Remove from oven and add desired toppings to the center of each hash brown cup.
  6. 6Whisk eggs into a small bowl with a pinch of salt & pepper.
  7. 7Working gently, pour egg mixture over the topping just to fill.
  8. 8Bake again for 20-25 minutes or until centres are just set.
  9. 9Allow to cool slightly before transferring to a cooling rack.