Hash Brown Quiche Cups

Ingredients

• 2 cups frozen hashbrowns

• 7 eggs

• 4 pieces of bacon

• 1 cup greens

• 1/4 cup parmesan cheese

• 1/2 cup shredded cheddar cheese

• 1 tbsp salt

• 1 tbsp pepper

• 2 tsp garlic powder

• 1/2 tbsp red pepper flakes

Directions

1. Remove hash browns from freezer 30 minutes before and allow to slightly defrost.

2. Preheat oven to 400 F and grease 8 muffin cups.

3. Beat 1 egg and mix in 1/2 tbsp salt and pepper and garlic powder.

4. Fold in parmesan cheese and hash browns.

5. Spoon a tablespoon of hash brown mix into each cup and use a spoon to spread outwards toward the edges and sides of the cup.

6. Bake hash brown shells for 5 minutes, then remove from oven.

7. Meanwhile, cook bacon per directions.

8. Chop up bacon and greens of choice.

9. Beat remaining eggs and add in bacon, greens, red pepper flakes, and other 1/2 tbsp of salt and pepper.

10. Add egg mixture to hash brown shells, filling each to about 3/4 of the way full.

11. Top each cup with about 1 tbsp of shredded cheddar.

12. Bake for an additional 10-12 minutes or until edges of hash brown cups have turned golden brown.

Makes 4 servings (one serving = 2 cups) and lasts 3-4 days in fridge. To reheat, remove desired portion and microwave for 1 minute and 30 seconds.