Hash Brown Breakfast Quiche

Easy to make hash brown breakfast quiche.

Instructions

• Pat the potatoes over the bottom and up the side of ungreased 8×8 pan. If you want to use a 9×13 pan, please double the ingredients.
• Drizzle the butter over the potatoes making sure the edge is totally covered.
• Bake at 425 degrees for 25 minutes.
• Reduce the oven temperature to 350 degrees.
• Layer the ham, cheese, pepper, onion, and jalenpo over the baked crust.
• Whisk the eggs, milk, salt, and pepper in a bowl until blended and pour over the prepared layers.
• Bake for 25 minutes or until a knife inserted in the center comes out clean.
• Refrigerate any leftovers.
• Serves 8.

Ingredients

• 1 bag simple potatoes or 3 cups frozen hash brown potatoes thawed
• 1/3 cup butter melted
• 1 cup cooked ham chopped
• 1 cup cheddar cheese shredded
• 1/4 cup green, yellow, or red bell pepper chopped
• 1/4 cup onion finely chopped (optional)
• 1 jalapeno finely chopped (optional)
• 4 eggs
• 1/2 cup milk
• 1/2 tsp salt
• 1/4 tsp black pepper