Vegan Breakfast Quiche With Simply Potatoes Hash Brown Crust Recipes

Steps:

• Put oven rack in middle position. Preheat the oven to 375 degrees F.
• Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
• Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
• Saute the onion until translucent and slightly golden.
• Add the garlic and cook until fragrant, about 30 seconds.
• Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
• Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
• Press into pie (hash brown) crust.
• Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
• Bake @ 375 for 45 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Pat the hash browns dry and add to a large bowl. Melt 3 tablespoons of the butter in a medium skillet and add to the hash browns with salt and pepper and mix well. Press the hash browns on the bottom and up the sides of a 9-inch pie pan, pushing them gently into the corners. Bake until golden brown, 20 to 25 minutes. Remove the crust from the oven and reduce the oven temperature to 375 degrees F.
• Meanwhile, melt the remaining tablespoon butter in the same skillet over medium-high heat. Add the zucchini and bell pepper and cook, stirring, occasionally, until slightly softened, about 3 minutes.
• Spoon the vegetables into the crust and sprinkle with the ham and Cheddar.
• Whisk the cream, chives, cayenne and eggs together in a bowl with 1/4 teaspoon salt. Pour the mixture into the crust. Bake the quiche until golden brown and just set in the center, 20 to 25 minutes.
• Cool at least 10 minutes before serving. Serve warm or at room temperature.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
• In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

Steps:

• Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
• Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
• Press approximately a ¼ cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
• Bake cups for 10-15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
• Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
• In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
• In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
• Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
• Bake for 14-16 minutes or until egg is cooked through. Remove from oven.
• Remove quiches from muffin tin. Serve with chopped chives for garnish!

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 425F.
• Spread sausage evenly in bottom of prepared pie shell.
• Sprinkle cheese, potatoes and onion over sausage.
• Pour eggs over all.
• Bake for 5 minutes, reduce heat to 375F and bake 45-55 minutes, until lightly browned and well set.