If it looks good (and I promise it is), make two! Save the leftovers for a super-quick breakfast the next morning. A slice in the microwave takes 30 seconds and then you have a hot n' healthy homemade breakfast!
HASH BROWN QUICHE
- 1-1/2 cups shredded frozen hash browns, thawed
- 1 tablespoon "I Can't Believe It's Not Butter", melted
- 3/4 cup Egg Beaters
- 1 cup FAT FREE half-and-half
- 3/4 cup finely diced ham steak
- 1/2 cup scallions (green onions), diced
- 1 cup shredded KRAFT 2% cheddar cheese
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 450 degrees F.
Drain hash browns between paper towels to dry them as best as possible.
In a 9-inch pie plate, mix the hash browns with the melted "ICBINB" into the plate.
Press them into the bottom and a little bit up the sides to form a crust.
Bake for about 20 to 25 minutes. The crust should begin to look golden brown and starting to crisp.
While the crust is baking, combine the remaining ingredients in a large mixing bowl.
When the hash brown crust is ready pour the egg mixture over it and return to the oven.
This is on my "TOP 5" list of favorite breakfast dishes to make. It is wonderful! By substituting reduced fat cheese and Egg Beaters, we were able to save a ton! Plus, reducing the amount of hash brown and butter allowed for just enough to satisfy the craving without going overboard. As you can see, it is an easy recipe to get the little ones involved in too!