(2)

Mini Potato Quiches

Close X
Calories 136 cals
Total Fat 11 g
Cholesterol 86 mg
Dietary Fiber 0 g
Sodium 185 mg
Protein 6 g
Total Carbohydrate 4 g
(2)

Prep Time: 10 Minutes

Time to Table: 25 Minutes

Serves: 12 (1/2 cup per serving)

Ingredients

  • 2 tablespoons olive oil
  • 1 cup refrigerated hash brown potatoes
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped green bell pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped red bell pepper
  • 4 large eggs, slightly beaten
  • 3/4 cup half-and-half
  • 1/2 cup Daisy Sour Cream
  • 1/2 cup finely shredded cheddar cheese
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup crumbled, cooked bacon

Directions

Heat the oven to 350 degrees. Spray 12 individual ½-cup ramekins with baking spray; set aside. In a 10-inch non-stick cooking pan, over medium heat, heat the olive oil. Add the hash browns, green onions, green peppers, red onions, and red peppers. Cook, over medium heat, stirring occasionally, until the potatoes are lightly browned (5 to 6 minutes). Place the potato mixture evenly in the bottom of each ramekin. In a large mixing bowl place the eggs, half and half, sour cream, cheese, flour, and baking powder. Using a wire whisk, mix well. Pour the egg mixture evenly over the potato mixture in the ramekins. Sprinkle each ramekin with the crumbled bacon. Bake until the eggs are set (about 20 minutes). Serve each with an additional dollop of sour cream, if desired. Refrigerate leftovers.

Reviews

Average Rating:
(2)
mikjanyak 10/21/2013

Really enjoyed these. Quick and easy. Will freeze these and heat them for a fast breakfast. I used foil paper cups for easy clean up.

Kellie 03/25/2013

These are great.

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.