Hash brown and ham quiche is the perfect “use up all the veggies in the fridge” meal. It works for both hosting a brunch or simple meal prep to have grab-and-go breakfasts for the week. The versatility of it for those two reasons makes it a hit no matter what you’re doing or who you’re feeding. I’ve made this dozens of times with a variety of different meats and veggies, so get creative and change things up!
You could try diced tomatoes, mushrooms, zucchini, whatever ya got handy! If you’re swapping them out, I’d be sure to still use the same measurements so the egg, ham and hash brown ratio still stays the same as well. As for the milk, I either use Nutpods or New Barn Unsweetened Almond Milk. I don’t buy that almond milk all that often, mainly because I usually always have Nutpods handy. When I do though, I find mine at Whole Foods. I’m not sure where else it’s carried so make sure you check before you go on a hunt for it!
I’m not a huge fan of reheated eggs personally, but when I have a busy week coming up I’ll make this. What I do is just cut it up into squares and place each one in a baggie. If I’m planning on having anything else with it, like roasted veggies or half of an avocado, I’ll put each square in a Tupperware container instead of a baggie. They also freeze really well! When you take it out of the freezer it will thaw and reheat in the microwave in just a few minutes so they’re really convenient that way as well.
If you change up the veggies or meat you used, let me know what you did and how you liked it!
- 3 cups hash browns, thawed
- 3 tablespoons melted ghee
- 1 cup diced ham, cooked
- 5 eggs
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 1/4 cup finely chopped broccoli florets
- 1/2 cup Original flavored Nutpods or almond milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 400 degrees F.
- In a square or medium sized casserole dish, press hash browns into bottom and up the sides to create a crust
- Brush melted ghee over hash browns
- Bake for 25 minutes or until golden brown
- While that's baking, beat eggs with milk, salt and pepper
- Combine with diced veggies and ham
- Once hash browns are golden, remove from oven, turn temp. down to 350 degrees F., pour egg mixture over hash browns and place back into oven
- Bake until eggs are no longer runny on top, about 25-30 minutes
- If you want to add cheese to it (or just half of it for the kids!), do so 5 minutes prior to removing from oven
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