Made with Alexia Organic Hashed Browns
1 package Alexia Organic Hashed Browns
4 tablespoons butter, melted
1 red bell pepper, diced
1 green bell pepper, diced
1 cup parmesan cheese
¼ onion, diced
1 teaspoon salt
½ teaspoon pepper
Chives, for garnish
Non-stick cooking spray
Salt and black pepper, to taste
Preheat oven to 450 degrees F.
Thaw hashed browns by microwaving in microwave-safe bowl covered with paper towel at 20 second intervals, stirring in between. Once thawed, pat dry with a paper towel to remove any excess moisture. Stir in melted butter.
Spray mini muffin tin liberally with non-stick cooking spray. Fill each cavity with a tablespoon of hashed browns and press to form crust. Bake for 10-15 minutes or until hashed browns start to golden on edges. Remove from oven.
In a separate bowl, whisk together eggs, bell peppers, parmesan cheese, onion, salt and pepper. Pour quiche mix on top of hashed brown crusts. Lower oven temperature to 350 degrees F and bake for an additional 15-20 minutes or until lightly golden. Remove from oven and garnish with chopped chives.