Wednesday, August 27, 2008

Hashbrown and bacon Quiche

I got the basis for this recipe from She's amazing!

12 strips Bacon cooked and crumbled OR Oscar Meyer bacon crumbles
2 Tablespoons extra virgin olive oil
1 package Seasoned Hash Brown with Peppers, thawed
15 large eggs
½ Cup heavy cream
1 ½ teaspoons salt
½ teaspoon pepper
¼ teaspoon garlic salt
1 Cup shredded cheddar cheese

1. 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 48 mini 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, bacon crumbles and garlic salt until well combined.

Fill each muffin cup nearly full with egg mixture. Top with a pinch of cheddar cheese and bake for 15-20 minutes, or until eggs are cooked through.
48 mini quiche

For tailgating I decided it would be easier to throw the hashbrowns in the bottom of the crockpot. Add eggs/bacon on top of that. Then top with cheese. Maybe some more bacon. ;)
Cook on high for 6-8 hours or low for 3-4 hours.

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