• Prep Time: 15 mins
  • Cooking Time: 65 mins
  • Serves: 8

Hash Brown Breakfast Quiche

  • Recipe Submitted by on

 Ingredients List

  • 15 oz. frozen hash browns, shredded and slightly thawed
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 1/2 cup bacon bits
  • 1 zucchini, coarsely shredded
  • 8 oz. baby portobello mushrooms, diced
  • 3 eggs
  • 1 1/2 cups milk
  • 1 1/2 cups cheddar cheese


Mix hash browns, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl
Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust
Bake at 425 degrees F or until the edges have browned, about 25 minutes
Meanwhile in a separate non-stick pan over medium high heat, saute zucchini and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust
Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese
Combine eggs, milk and salt and pepper to taste and whisk until frothy
Pour egg mixture into the crust
Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
Let it cool for at least 10 minutes before serving

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