Cream Cheese, Chives, Bacon, and Hash Brown Crustless Quiche

Cream Cheese, Chives, Bacon, and Hash Brown Crustless Quiche

Course: Breakfast

Ingredients:

• 6 large eggs

• 8 ounces cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 cup cooked bacon, crumbled

• 1 cup frozen hashbrowns, thawed

• 1/4 cup fresh chives, chopped

• 1/4 cup whole milk or cream

• Salt and black pepper, to taste

• Cooking spray or butter for greasing the baking dish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with cooking spray or butter.

2. In a mixing bowl, combine the softened cream cheese and whole milk or cream. Use a hand mixer or a wooden spoon to beat them together until the mixture is smooth and creamy.

3. Add the eggs to the cream cheese mixture one at a time, mixing well after each addition.

4. Season the mixture with salt and black pepper to taste.

5. In the prepared baking dish, spread the thawed hashbrowns evenly on the bottom.

6. Sprinkle half of the crumbled bacon over the hashbrowns.

7. Pour the cream cheese and egg mixture over the hashbrowns and bacon.

8. Sprinkle the remaining bacon and shredded cheddar cheese over the top.

9. Finally, sprinkle the chopped chives evenly over the entire dish.

10. Place the baking dish in the preheated oven and bake for 45-60 minutes, or until the egg bake is set in the center and the top is golden brown.

11. Remove the egg bake from the oven and let it cool for a few minutes before slicing and serving.