Hash Brown Breakfast Quiche Recipe
Servings: 8
Ingredients
- 4 c. Frzn hash browns, thawed
- 1/4 c. Chopped green onions
- 2 Tbsp. Butter or possibly margarine, melted
- 1 tsp Black pepper, divided
- 1 can (10 3/4-oz) CAMPBELL'S Condensed Cream of Chicken Soup or possibly Reduced Fat Cream of Chicken Soup
- 4 lrg Large eggs, beaten
- 1 c. (4 ounces) shredded sharp Cheddar cheese
- 1 c. Chopped cooked ham
- 1/2 c. Chopped green bell pepper
- 1 jar (2-oz) diced pimiento (optional)
Directions
- Combine hash browns, green onions, butter and 1/2 tsp. grnd black pepper; press into bottom and up sides of a greased 10-inch quiche dish or possibly tart pan. Bake at 425 for 25 min or possibly till lightly browned around edges. Let cold 10 min. Combine remaining 1/2 tsp. pepper, soup and next 5 ingredients, stirring well. Pour proportionately into prepared crust. Bake at 350 for 50 min or possibly till set. Let stand 10 min before serving.
- Note: Frzn hash browns with onions and peppers may be substituted for hash browns and green onions. Thaw hash browns quickly in microwave on defrost cycle or possibly let stand in refrigerator overnight.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 8 servings | |
| Calories 246 | |
| Calories from Fat 111 | 45% |
| Total Fat 12.53g | 16% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 525mg | 22% |
| Potassium 452mg | 13% |
| Total Carbs 19.93g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.52g | 0% |
| Protein 14.13g | 23% |
