Sunday, September 7, 2008

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.

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