Print

Breakfast Enchiladas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

A savory and satisfying quiche featuring a crispy hash brown crust filled with ham, sharp cheddar, bacon, and roasted red peppers. Perfect for brunch or a hearty breakfast, this dish combines classic quiche ingredients with a crispy potato twist.

Ingredients

Hash Brown Crust

  • 16 oz frozen shredded hash brown potatoes, thawed
  • 4 tablespoons butter, melted
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • Pinch of salt and pepper

Filling

  • 6 eggs, beaten
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 green onions, chopped
  • ¼ cup roasted red peppers, chopped
  • ½ cup diced ham
  • 3 slices bacon, cooked until crisp and crumbled
  • ½ cup half and half
  • Dash of hot sauce
  • Chives, for garnish

Instructions

  1. Prepare Hash Brown Crust: Heat the oven to 450°. Spray a pie pan with baking spray. In a large bowl, combine the thawed hash brown potatoes, melted butter, Dijon mustard, garlic powder, salt, and pepper until well mixed.
  2. Form and Bake Crust: Press the hash brown mixture evenly into the bottom and up the sides of the prepared pie pan to form a crust. Bake in the preheated oven for 25 minutes or until the crust is golden brown. Reduce the oven temperature to 350°.
  3. Prepare Filling: While the crust is baking, in a separate bowl, whisk together the beaten eggs, sharp cheddar cheese, chopped green onions, roasted red peppers, diced ham, crumbled bacon, half and half, and a dash of hot sauce until combined.
  4. Fill and Bake Quiche: Pour the egg and cheese mixture into the baked hash brown crust. Place the quiche back into the oven and bake at 350° for 30 minutes or until the center is puffed and springs back when gently pressed.
  5. Rest and Serve: Remove the quiche from the oven and let it rest for at least 15 minutes before slicing. Garnish with freshly chopped chives and serve with additional hot sauce if desired. To reheat leftover quiche, bake in a 325° oven for 15 minutes.

Notes

  • Be sure to thaw and drain the hash browns well to avoid a soggy crust.
  • Use sharp cheddar for a rich, tangy flavor, but mild cheddar can be substituted for a milder taste.
  • Roasted red peppers add sweetness and color; jarred roasted peppers work well.
  • For a vegetarian version, omit ham and bacon and add extra vegetables like mushrooms or spinach.
  • Letting the quiche rest before slicing helps it set and prevents it from falling apart.
  • Use baking spray generously to prevent sticking of hash brown crust to the pan.
  • If reheating, cover loosely with foil to prevent over-browning.

Find it online: https://lovelycooks.com/breakfast-enchiladas-recipe/