Breakfast Favorites: Mini Quiche Bites Recipe - Veggie Crustless Quiche with Mushrooms, Peppers and Dill

Breakfast is one of the most important meals of the day, but also one of my favorites. I typically don't have time during the week to make big breakfasts; my smoothies are typical my go-to. Weekends are my time to make up for that. This is one my favorite quiche recipes. It's a super tasty, hearty recipe that is pretty simple to make. It's also a great dish for the kids or to take to parties and potlucks.

​This is a crustless recipe, but I layer the cupcake pan first with hash browns, which creates a nice hearty filling and a little bit of texture. You can't go wrong with potatoes!

Cook/Prep Time: 35 mins
Serving: Makes 12 mini-quiches

Ingredients:
For Egg Mixture:

• 6 eggs
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup fresh dill

For veggie filling:

• 1 1/2 cups crimini mushrooms, chopped
• 2 orange or red bell peppers, chopped
• 1/2 onion, diced
• 2 cloves fresh garlic, minced
• sea salt and pepper to taste
• 1 1/2 cups of frozen shredded hash brown, defrosted
• Optional: Top with shredded cheese of your choice (I like munster to gruyere)

Directions:

1. Heat oven to 375 degrees. Spray each cup of muffin tray with with non-stick olive oil cooking spray (just trust me do liberally). Set aside.
2. Thaw out hash browns, set aside
3. In a medium bowl (or large measuring cup), whisk together eggs, fresh dill, and seasonings. Set aside.
4. Heat olive oil over medium heat in a large skillet. Add onions, garlic, mushrooms, and peppers, stirring until soft. Season with salt and pepper to taste. Remove from heat and let cool.
5. Layer each muffin cup with a few hash browns (about 3/4 tbsp each)
6. Using 1/4 cup measuring cup or large spoon, fill each muffin cup with the veggie mix until 1/2 full. Pour egg mixture over cooked vegetables until liner is 2/3 full. Don't fill to the top! You'll have a mess. Top each cup with more fresh dill
7. Bake cups for 18-20 minutes or until set. Let cool for 5 minutes before removing from pan. Serve immediately. Add cheese the last 4 minutes of baking (optional). Top with fresh dill before serving.