Recipe
Breakfast
Bacon Hash Brown Quiche
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee hash brown potatoes | ||
| ⅓ c. Hy-Vee butter, melted | ||
| 6 slice(s) Hy-Vee fully-cooked bacon, chopped | ||
| ¼ c. diced onion | ||
| 1 jalapeno pepper, diced | ||
| 1 c. Hy-Vee shredded Colby Jack cheese | ||
| 2 large Hy-Vee eggs | ||
| ½ c. Hy-Vee skim milk | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 tsp. Hy-Vee dried parsley | ||
| ½ tsp. Hy-Vee dried dill weed | ||
| ¼ tsp. Hy-Vee ground mustard |
Directions
- Preheat oven to 425 degrees. Press hash browns onto the bottom and sides of a 9-inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown.
- Meanwhile, in a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed and mustard.
- Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture.
- Reduce oven temperature to 350 degrees. Bake quiche for 20 to 25 minutes or until filling is golden brown.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 90mg
- Sodium: 270mg
- Total Carbohydrates: 16g
- Protein: 8g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 15%