Corned Beef Hash Crustless Quiche Popular Recipes

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Corned Beef Hash Crustless Quiche

"I made this recipe from corned beef left over from St. Patrick's Day. I have extensively utilized this recipe to make egg muffins the use of leftover mashed potatoes as the crust."

Ingredients :

cooking spray
6 eggs
1/four cup milk
freshly floor black pepper to taste
2 pinches dried dill weed
eleven frozen chew-size seasoned potato nuggets (such as Crispy Crowns®), or to taste
half cup chopped cooked corned pork
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H5M

Preheat oven to 350 stages F (one hundred seventy five ranges C). Grease an eight-inch pie pan with cooking spray.
Whisk eggs and milk collectively in a bowl. Season with black pepper and dill.
Place potato nuggets in a large skillet over medium warmth; cook and stir until nearly thawed, about five mins. Add corned red meat and onion; cook dinner and stir till onions are translucent, approximately five minutes. Remove from warmness and cool briefly, about five minutes.
Stir potato nugget mixture into egg aggregate. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.
Bake inside the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, prepare dinner it evenly, and make easy-up less difficult.

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