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Mini Breakfast Quiches with Potato Crust

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By Betty Crocker Kitchens
Updated Jan 13, 2013
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Try a new spin on quiche using an easy-to-make potato crust!

Mini Breakfast Quiches with Potato Crust

  • Prep Time 15 min
  • Total 60 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 1 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)
  • 3 eggs
  • 1 cup whipping cream

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • Step 
    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.
  • Step 
    3
    Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition

360 Calories
28g Total Fat
10g Protein
19g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
250
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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