Recipe: Mini Hash-brown Quiches

Enjoy this recipe for breakfast or a great snack!


Mini Hash-brown Quiches
  • 2 cups hash browns
  • ¼ onion
  • 1 cup spinach
  • 1 tablespoon olive oil
  • 6 eggs
  • ¼ cup of your preferred type of milk
  • ½ cup shredded cheese
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  1. Preheat oven to 375ºF.
  2. Spray a 12-cup muffin tin with non-stick cooking spray.
  3. Press the hash browns evenly between 10 muffin wells to form the crust.
  4. Bake for 15 minutes or until the edges are beginning to brown.
  5. While the hash browns are baking, dice the onion and chop the spinach into small pieces.
  6. Heat a large nonstick skillet over medium heat. Add the olive oil.
  7. When the oil is hot, add the onions and cook 5 minutes, stirring often, until softened. Stir in the spinach and continue cooking for 2 minutes or until wilted.
  8. In a medium bowl, beat together the eggs and milk until frothy. Stir in the cheese, salt and pepper. Add in the onion and spinach.
  9. Remove the hash browns from the oven and pour the egg mixture evenly into each muffin well lined with hash browns.
  10. Return to the oven for 15-17 minutes or until the quiche has set and the top is still a little moist looking.
  11. Run a butter knife around the edges of each quiche to loosen and remove to a plate. Serve warm or at room temperature.



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Kirstin Kasa

Author: Kirstin Kasa

Kirstin Kasa is a recipient of God’s lavish grace. She home-schools her three kids (8th, 5th and 1st graders), and learns a lot with them, though she struggles to master science projects. She’s married to a wonderful, outdoorsy man. Kirstin pursues remission from her diagnosis of Multiple Sclerosis, and believes that prayers and healthy living are getting her there. But if that’s not God's will, she knows His plans are better.

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