Hash Brown Quiche Cups

Ingredients

• 5 large Farmhouse eggs, room temperature
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups frozen shredded hash brown potatoes, thawed
• 1/4 cup shredded Asiago cheese
• 1 tablespoon minced fresh chives
• 1/3 cup shredded Colby-Monterey Jack cheese
• 1/3 cup fresh baby spinach, thinly sliced
• 6 bacon strips, cooked and crumbled

Preparation

1. Preheat oven to 400 degrees F. Grease 8 muffin cups.
2. In a bowl, whisk 1 egg, salt, and pepper until blended, stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
3. For filling, in a small bowl, whisk 4 eggs and chives until blended, stir in Colby-Monterey Jack cheeseand spinach. Spoon into crusts, top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.