By Kelly Bogard
Did you know it is National Breakfast Month? I don’t know about you, but that gets me pretty excited. I absolutely love a good hearty breakfast on the weekend or even for the occasional dinner. I think it is because it combines so many of my favorite things. You know, stuff like eggs, meat and, of course, cheese.
Most of us are too busy to eat a big breakfast during the week, but that certainly doesn’t mean you can’t enjoy breakfast for supper. Nights like this are a big hit at my house, especially with Butters. In honor of National Breakfast Month, I give you Hashbrown Quiche.
For Hashbrown Quiche, you will need…
3 cups refrigerated hashbrowns*
¼ cup melted butter
1 cup ham, diced
1 cup Cheddar cheese, shredded
¼ cup onion, diced (optional)
¼ cup green pepper, diced (optional)
½ cup half and half
¼ tsp. onion salt
Salt and pepper
The best part of this recipe is you can change it up to suit the tastes of your family. Don’t like the veggies? Leave them out. Prefer bacon? Substitute it for the ham. As long as you end up using the same quantities, everything will work out just fine.
Preheat your oven to 425 degrees Fahrenheit. While your oven is heating, mix together the hashbrowns and butter and press into a 9-inch round greased baking dish. Move to the oven and cook for 20-25 minutes, or until the edges begin to brown. *Note: You can substitute frozen hashbrowns instead of refrigerated, but be sure to thaw and pat them dry before using.
While your potato crust is cooking, mix together the ham and cheese. Set aside.
Next, beat the eggs and half and half together. Then mix in the vegetables and seasoning. Set aside.
When your crust is finished cooking, remove it from the oven and turn the temperature down to 350 degrees Fahrenheit. Fill the crust with the ham and cheese mixture.
Top with the egg and veggie mixture and place back in the oven uncovered for approximately 30 minutes. Make sure to let it sit for 10 minutes, once cooked, so the eggs are good and set.
This recipe is sure to become a fast family favorite at our house, and I hope it does at your house, too. Don’t forget to keep sending me your recipes. I love the opportunity to try new things.
From all of us at Texas Table Top, enjoy!
Recipe: Hashbrown Quiche
Summary: A hearty breakfast, perfect for a weekend breakfast or a week night meal
- 3 cups refrigerated hashbrowns
- ¼ cup melted butter
- 1 cup ham, diced
- 1 cup Cheddar cheese, shredded
- ¼ cup onion, diced (optional)
- ¼ cup green pepper, diced (optional)
- 2 eggs
- ½ cup half and half
- ¼ tsp. onion salt
- Salt and pepper
- Toss together potatoes and butter. Press on sides of a 9-inch, greased glass pie pan.
- Sprinkle with salt and bake for 20-25 minutes at 425 degrees Fahrenheit. Remove from oven.
- Toss together ham and cheese.
- In a separate bowl, beat eggs, cream, onion, green peppers and seasoning.
- Reduce oven to 350 degrees Fahrenheit.
- Place ham and cheese in the crust.
- Pour egg mixture over the ham and cheese.
- Bake uncovered for 25-30 minutes.
- Let stand 10 minutes before serving.
Prep time (duration): 25 minutes
Cooking time (duration): 45 minutes
Number of servings (yield): 8