Preheat oven to 400 degrees. Generously spray 12 (2-1/2-in.) muffin cups with cooking spray.
Though ideal for weekend brunch, this recipe is also great as a make-ahead, portable breakfast that can be reheated in the microwave throughout the week.
Servings and Ingredients
|7 Hy-Vee large eggs, divided|
|½ tsp. Hy-Vee salt|
|¼ tsp. That’s Smart! black pepper|
|4 c. That’s Smart! frozen shredded hash browns, thawed|
|½ c. Soireé shredded Asiago cheese|
|2 tbsp. thinly sliced fresh chives, plus additional for garnish|
|⅔ c. Hy-Vee finely shredded Colby Jack cheese|
|⅔ c. loosely packed, coarsely chopped baby spinach|
|½ c. sliced That’s Smart! frozen original fully cooked sausage links, thawed|
Things To Grab
- 12 (2-1/2-in.) muffin cups baking pan
- Hy-Vee canola oil cooking spray
- 2 medium bowls
Whisk together 2 eggs, salt and pepper in a medium bowl. Stir in hash browns and Asiago cheese until coated.
Press about 1/4 cup hash brown mixture into bottom and up side of each prepared muffin cup to form a crust. Bake for 14 to 17 minutes or until light golden brown.
Meanwhile, whisk together remaining 5 eggs and 2 Tbsp. chives in a medium bowl. Stir in Colby Jack cheese, spinach and sausage; divide mixture evenly into potato crusts.
Bake for 12 to 15 minutes or until a knife inserted near centers come out clean. Cool in muffin cups for 2 minutes. Using a sharp knife, loosen quiches from sides of muffin cups with a sharp knife. Remove from pan. Garnish with additional chives, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 120mg
- Sodium: 260mg
- Total Carbohydrates: 6g
- Protein: 7g