12/15/2025
Hash Brown Quiche Cups
Makes 6 muffin-sized cups
Ingredients
For the Hash Brown Cups:
· 2 cups frozen shredded hash browns, thawed and squeezed very dry (or about 1 large russet potato, peeled and grated)
· 1 large egg white (save the yolk for the filling!)
· 1/4 cup shredded Parmesan cheese
· 1/2 teaspoon garlic powder
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· Cooking spray or olive oil
For the Egg Filling (your base, plus additions):
· 2 large eggs + 1 egg yolk (room temperature if possible)
· 2 tablespoons milk or cream
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1/2 cup shredded cheese (cheddar, Swiss, or mozzarella work well)
· 1/4 cup finely chopped fillings (choose one or mix: diced ham, cooked crumbled bacon, sautéed bell peppers/onions/spinach)
Instructions
1. Prep: Preheat your oven to 400°F (200°C). Generously grease a 6-cup standard muffin tin with cooking spray or oil.
2. Make the Hash Brown Cups: In a medium bowl, combine the thoroughly dried hash browns, egg white, Parmesan cheese, garlic powder, salt, and pepper. Mix well.
3. Form the Cups: Divide the hash brown mixture evenly among the 6 muffin cups. Use your fingers or a small glass to press the mixture firmly into the bottom and up the sides, creating a cup shape.
4. Pre-Bake: Bake the hash brown cups for 15-20 minutes, or until the edges are golden brown and starting to crisp. Remove from oven. Reduce oven temperature to 350°F (175°C).
5. Prepare Filling: While the cups bake, whisk together the eggs, egg yolk, milk, 1/4 tsp salt, and 1/8 tsp pepper in a measuring cup or bowl. Stir in your chosen cheese and other fillings.
6. Fill and Bake: Once the hash brown cups are out of the oven, carefully pour the egg filling into each cup, dividing it evenly. They should be about 3/4 full.
7. Bake Again: Return the muffin tin to the 350°F oven and bake for 15-18 minutes, or until the egg filling is just set and doesn't jiggle in the center.
8. Cool and Serve: Let the quiche cups cool in the pan for 5 minutes. Then, carefully run a butter knife around the edges to loosen them. Use a fork to lift them out. Serve warm.
Tips for Success:
· Dry Hash Browns are Key: Squeeze thawed hash browns in a clean kitchen towel until no more moisture comes out. This ensures a crispy cup.
· Press Firmly: Packing the hash browns tightly prevents them from falling apart.
· Customize: This recipe is very flexible. Try different cheeses, herbs (chives, parsley), or proteins.
· Make Ahead: These reheat beautifully! Store cooled cups in an airtight container in the fridge for up to 4 days. Reheat in a toaster oven or microwave.
Enjoy your delicious and portable Hash Brown Quiche Cups
