hash brown egg cups

an addition to our breakfast rotation and it makes our mornings that much better.

hash brown egg cups
makes 24

1 bag frozen shredded potatoes
1/4 cup shredded cheese (I used cheddar)
12 eggs
6 slices thick-cut bacon
1/4 cup spinach, sliced into strips
salt and pepper, to taste

Preheat oven to 425 degrees.

Cook bacon and drain on paper towels. Chop into small strips. Set aside.

Combine shredded potatoes and cheese. Season with salt and epper.

Generously spray a muffin tin with cooking spray. Add potato mixture to each cup, pressing firmly so mixture creates a nest. Make sure that some mixture spills over the top.

Bake potato mixture in 425 degree oven for 15 minutes, or until edges are golden brown Remove from oven and let cool for 5 mins.

Crack eggs into a bowl and combine with 1/4 cup of milk, breaking up the yokes. Add spinach and salt and pepper.

Spoon egg mixture into hash brown nests, top with chopped bacon.

Return muffin pan to oven and bake at 350 degrees for about 10 minutes, until eggs are set.

When cool enough to handle, carefully remove egg nests. You may need to use a knife to remove the nests in one piece.

Serve and enjoy!

new quiche recipe

I used to make this vegetarian quiche, spiced with a bit of curry, but got a little bored of it, so here's a new quiche recipe that is delicious! FYI, this recipe makes a ton of filling, so be sure to use a deep dish pie pan or crust. Or, you can actually freeze any leftover filling for another time and another quiche. Also, a great make-ahead breakfast with friends.

new quiche recipe
makes 2 9 inch deep dish quiches

2 (9 inch) deep dish frozen pie crusts

1 tablespoon finely chopped green bell

pepper

1 small onion, finely chopped

1 (4.5 ounce) can mushrooms, drained

and chopped

6 eggs

2 cups heavy cream

8 ounces shredded Monterey Jack

8 ounces shredded Swiss cheese

12 ounces cooked sausage, chopped

1/2 teaspoon vinegar

1/8 teaspoon dried tarragon

1 pinch garlic powder

1 pinch ground nutmeg

1 pinch dried parsley

salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.

In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.

In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped sausage and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

bacon spinach gruyere frittata

I made this when we had some friends over for breakfast, and then I made it two more times after that. It's perfect, because the you can pre chop and saute everything the night before and in the morning, all that's required is mixing and baking. Plus, you can take a shower while the frittata bakes and still have time left over to do odds and ends before the first knock on your door.

Bacon Spinach Gruyere Frittata (adapted from here)
(makes about 20 small pieces)

24 oz spinach

2 tablespoon olive oil

2 cup chopped onion

16 ounces bacon, chopped

16 large eggs

1/2 cup heavy whipping cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups grated gruyere cheese (about 4 1/2 ounces)

Preheat oven to 325°F. Spray 13 x 9 inch baking dish with nonstick spray. 

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add bacon and sauté until brown and cooked through. Remove from heat and cool. (I often do this step the night before and put this in the fridge overnight).

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add spinach and bacon mixture, then gruyere; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. 

DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.