• 15
    Minutes
    Prep Time
  • 30
    Minutes
    Cook Time
  • 8-10
    Servings
    Servings

Nutritional Information

Per serving (Original): 260 calories, 16g fat, 6g sat fat, 165mg cholesterol, 13g protein, 15g carbohydrate, 440mg sodium, 1g fiber
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Hashbrown Spinach-Sausage Quiche

INGREDIENTS

  • 1 Carton (4.2 oz.) Hungry Jack Hashbrown Potatoes
  • 4 ounces Jimmy Dean® Regular Flavor Pork Sausage Roll
  • 3 ounces (3 cups packed) fresh baby spinach
  • 2 tablespoons vegetable oil
  • 4 ounces (1 cup) shredded Swiss, mozzarella or favorite cheese
  • 6 Egglands Best Eggs
  • 1 1/4 Cup milk
  • 1 teaspoon Tabasco® Brand Original Red Sauce

INSTRUCTIONS

  1. Refresh hashbrown potatoes according to package directions. Heat oven to 350°F.
  2. Brown sausage in a 9-10-inch oven-proof or cast iron skillet. (see note*). Add spinach and stir just until wilted. Remove from pan; drain on paper towel. Wipe pan clean.
  3. Heat oil in the same pan on medium-high heat. Spread hashbrowns in pan; cook 6-8 minutes stirring every 1-2 minutes until potatoes are lightly browned. Press firmly on bottom and sides of pan.
  4. Spread sausage, spinach and cheese over potatoes.
  5. Whisk eggs, milk and Tabasco Sauce. Pour into pan.
  6. Bake until center is set 30-35 minutes. Let stand 10 minutes before slicing.

Note: If pan handle is not oven-proof, wrap in double layer of aluminum foil. Or, in step 4 remove hashbrowns from pan and press firmly on bottom of sides of a 9.5-inch deep-dish pie pan.

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