Mini Breakfast Quiches with Potato Crust

Mini Breakfast Quiches with Potato Crust

Try a new spin on quiche using an easy-to-make potato crust!

Prep Time



Total Time






box (4.5 oz) Betty Crocker® Seasoned Skillets® traditional recipe potatoes
Water and vegetable oil called for on potato box
cup crumbled cooked bacon
cup shredded Swiss cheese (2 oz)
cup whipping cream
  1. Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  2. Make potatoes as directed on box. Divide potato mixture evenly among muffin cups, pressing in bottom and up side of each cup to form crust. Sprinkle bacon and cheese evenly in cups. In medium bowl, beat eggs and cream. Pour filling evenly in cups, about 1/4 cup each.
  3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Makes 6 servings (2 mini quiches each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Want veggies instead of bacon? Try substituting 1/4 cup cooked spinach, drained, for a delicious variation.
Try a variation on this delicious quiche by substituting your favorite fillings, such as ham and cheddar cheese. It will be just as delicious!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 165mg;
  • Sodium 590mg;
  • Total Carbohydrate 19g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 10g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.