For Breakfast Lovers!

We had a hashbrown quiche tonight and it was amazingly good!!! Here's the recipe for anyone that loves hasbrowns, eggs, cheese, and peppers!

Hash Brown Potato Quiche

3 cups of frozen hash browns, thawed
1/3 cup of butter, melted
1 cup cooked ham, chopped
1 cup shredded cheddar cheese
1/4 cup chopped yellow, red, or green bell pepper
1/4 cup onion finely chopped
1 jalepeno finely chopped (optional)
2 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper

Spread the potatoes on paper towels and press out any remaining moisture. Pat the potatoes over the bottom and up the side of an ungreased 9-inch pie plate. Drizzle the butter over the potatoes, making sure the edge is totally covered. Bake at 425 F for 25 minutes. Reduce the oven to 350.

Layer the ham, cheese, pepper, onion, and jalepeno over the baked crust. Whisk the eggs, milk, salt and pepper in a bowl and pour over the prepared layers. Bake for 25 minutes, or until a knife inserted in the center comes out clean.

I just used a 1/2 cup of frozen 3 pepper and onion blend, and margarine and skim milk to cut the fat and make it easier. Bon appetite!