MINI BREAKFAST QUICHES WITH POTATO CRUST

Mini Breakfast Quiches with Potato Crust image

Try a new spin on quiche using an easy-to-make potato crust!

Provided by Betty Crocker Kitchens

Time 1h

Yield 6

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 1/2 g