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These Hash Brown Quiche Cups made with 𝗙𝗔𝗥𝗠𝗛𝗢𝗨𝗦𝗘 𝗘𝗚𝗚𝗦® combine a crispy golden potato crust with a fluffy, cheesy eggfilling for a delicious grab-and-go breakfast everyone will love. 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 5 large 𝗙𝗔𝗥𝗠𝗛𝗢𝗨𝗦𝗘 𝗘𝗚𝗚𝗦®, room temperature • 1/4 teaspoon salt • 1/8 teaspoon pepper • 2 cups frozen shredded hash brown potatoes, thawed • 1/4 cup shredded Asiago cheese • 1 tablespoon minced fresh chives • 1/3 cup shredded Colby-Monterey Jack cheese • 1/3 cup fresh baby spinach, thinly sliced • 6 bacon strips, cooked and crumbled 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Preheat oven to 400 degrees F. Grease 8 muffin cups. 2. In a bowl, whisk 1 egg, salt, and pepper until blended, stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14 to 17 minutes. 3. For filling, in a small bowl, whisk 4 eggs and chives until blended, stir in Colby-Monterey Jack cheese and spinach. Spoon into crusts, top with bacon. Bake until a knife inserted in the center comes out clean, 6 to 8 minutes.