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Mini Breakfast Quiches with Potato Crust

3 Ratings

3 Comments

Mini Breakfast Quiches with Potato Crust

Prep 15 min
Total 60 min
Servings 6

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

By Betty Crocker Kitchens

January 13, 2013

Ingredients

box (4.5 oz) Betty Crocker™ Seasoned Skillets® traditional recipe potatoes

Water and vegetable oil called for on potato box

1/2

cup crumbled cooked bacon

1/2

cup shredded Swiss cheese (2 oz)

eggs

cup whipping cream

Steps

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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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 42%
Saturated Fat 12g 61% Trans Fat 1/2g
Cholesterol: 165mg; 55%
Sodium: 590mg; 24%
Potassium: 350mg; 10%
Total Carbohydrate: 19g; 6%
Dietary Fiber 1g 6% Sugars 2g
Protein: 10g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

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;