Southwest Sonoran Sunrise Breakfast Quiche

READY IN: 1hr 10mins


  • vegetable oil cooking spray
  • 1
    (20 ounce) package Simply Potatoes® Shredded Hash Browns
  • 1
    teaspoon taco seasoning
  • 1
    lb bacon, cooked till crisp, drained, coarsely chopped
  • 1
    medium red pepper, cored, seeded, cut in 1/2 inch dice
  • 14
    cup fresh cilantro, chopped
  • 3
    scallions, cut in 1/4 inch slices, white and green
  • 4
    ounces goat cheese, crumbled
  • 2
    cups Kraft Mexican Style Finely Shredded Four Cheese
  • 10
    extra large eggs, beaten


  • Preheat oven to 350 degrees. Spray a 13x9x2 inch casserole with vegetable oil spray. Spray a cookie sheet with sides with the vegetable oil. Spread out 1 bag Simply Potatoes Southwest Style Hash browns (20 ounce bag) on the pan and spray the potatoes with oil. Sprinkle potatoes with taco seasoning. Broil for 7 minutes, remove from oven, turn potatoes over and broil another 7 minutes. Potatoes will be browned and crisp. Transfer potatoes to the prepared casserole.
  • To the potatoes in the casserole add chopped bacon, red pepper and cilantro. Stir in scallions, goat cheese, two cups Mexican cheese blend and beaten egg. Using a large fork, stir everything well to combine ingredients. Bake at 350 degrees for 40 minutes till puffed and set in the center.