Good Morning and Happy Monday, everyone!
While I don’t leave for vacation until Wednesday morning- I’m pretty much already there mentally at this point. Although I have a longtime fear of flying- I’ve reached such a point of emotional and physical exhaustion that I know I’m going to sleep like a baby the second the plane takes off and will hopefully wake up feeling refreshed and ready to soak up the sunshine when I land in Vegas!
I digress. My perpetual feeling of sleepiness is the result of being a bit overworked and overwhelmed with my move right now (as well as all the rain we’ve been getting!) and thankfully has nothing to do with poor diet- as made evident by this positively exquisite dish I prepared for brunch over this past weekend.
With just a few ingredients and under an hour of your time- you can make these little and totally customizable quiches, too!
WHAT YOU’LL NEED:
FOR THE CRUST
- 3 cups frozen hash browns, thawed and drained well
- 3 tablespoons butter, melted
- Pinch of salt
FOR THE FILLING
- 6 bacon strips, cooked and crumbled into bits
- 1 cup cherry tomatoes, quartered
- 7 eggs
- ½ cup whole milk
- Salt and freshly ground black pepper
- 1 cup white cheddar cheese, grated
READY? HERE’S WHAT YOU DO:
- MAKE THE CRUST: Preheat the oven to 425°. Lightly grease a standard-size muffin tin. In a medium bowl, toss the hash browns with the butter and salt until well combined.
- Place 2 tablespoons hash browns into each cup of the muffin tin. Press gently into the base to form a crust. It’s OK if the potatoes come up slightly around the edge of the cup.
- Bake the hash-brown crust until it’s golden and crisp, about 12 to 15 minutes. Remove from the oven and cool slightly. Reduce the oven temperature to 375°.
- MAKE THE FILLING: Place about 1 tablespoon bacon into each crust, then top with a few pieces of tomato.
- In a medium bowl, whisk the eggs with the milk and season with salt and pepper. Pour the custard into each cup, stopping about ¼ inch below the top rim. Sprinkle cheese on top and bake until the quiches are puffed up and golden, 12 to 15 minutes. Cool for 5 minutes before removing from the tin. Serve warm.
Honestly, I could probably eat an entire dozen of these on my own in one sitting- because they were delicious and one or two didn’t feel like nearly enough for me by the time I was finished. Between the hash brown crust and the fluffy egg loaded with bacon and tomato- I was on Cloud Nine during my entire brunch get-together.
I know I’ll be whipping these up again after I’m moved into the new apartment and I finally have a chance to go grocery shopping!
I’m off to do some last minute crunching at my office to get things done before I take off to the West Coast- but I’ll be back on Wednesday morning with a pre-flight recap of my weekend!
Enjoy your Monday, everyone! Here’s hoping it’s easy and stress-free for all of you!
xx
– Ashley –
Blondie Birdie 