Creamy Spinach, Feta and Bacon Quiche Cups

1. 1

   Preheat the oven to 425 F and coat the cups of a cupcake pan with non-stick spray.

2. 2

   Divide the hash browns evenly into the cups, about 2 tablespoons each, and bake until the edges begin to brown, 8-10 minutes.

3. 3

   While the hash browns are baking, cook and crumble the bacon, set aside.

4. 4

   Chop the spinach, set aside.

5. 5

   In a mixing bowl add the eggs, cream, salt, sugar and cayenne, whisk until well combined.

6. 6

   When the hash browns are done divide the bacon, feta, and spinach into the cupcake pan and then fill the cups with the egg mixture.

7. 7

   Each cup should be almost full.

8. 8

   Bake at 425 F for 5 minutes, and then reduce the heat to 375 F and bake for another 10-15 minutes, or until the tops begin to feel firm and an inserted toothpick comes out clean.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.