Preheat oven to 400 degrees. Generously spray 12 (2-1/2-in.) muffin cups with cooking spray.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 120mg
- Sodium: 260mg
- Total Carbohydrates: 6g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 4%