Mini Hashbrown Quiches

Mini Hashbrown Quiches

2 Tablespoons extra virgin olive oil

1 package Seasoned Hash Brown with Peppers, thawed

15 large eggs

½ Cup heavy cream

3/4 teaspoons salt

½ teaspoon pepper

¼ teaspoon garlic salt
1 Cup shredded cheddar cheese

1.Cut Bacon, into ½ inch pieces brown in small frying pan ,drain and set aside.
2. Heat olive oil into a large 5 qt skillet or dutch oven. Saute hash browns until slightly golden. Spoon a heaping Tablespoon of hash browns into 16 regular muffin cups that have been sprayed with cooking spray. Bake for 5-7 minutes then remove from oven. In a large bowl whisk the eggs, cream, salt, pepper and garlic salt until well combined. Fill each muffin cup nearly full with eggs. Top with a pinch of cheddar cheese and bake for 15-20 minutes, or until eggs are cooked through. Remove from muffin tins, top with crisp bacon pieces and serve warm.