Ingredients
Hash Brown Crust
1 package (20 ounces) frozen shredded hash brown potatoes, thawed
8 ounces Keystone Farms Cheese Brick cheese, shredded (2 cups)
1/2 teaspoon each salt and pepper
Egg Filling
2 tablespoons butter, cubed
1 medium sweet red bell pepper, chopped
1 cup sliced fresh mushrooms
1 teaspoon minced fresh thyme
1 bag (5 ounces) fresh baby spinach (about 5 cups)
Salt and pepper
8 large eggs
1/2 cup heavy whipping cream
8 bacon strips, cooked and crumbled
8 ounces Keystone Farms Cheese Brick cheese, shredded and divided (2 cups)
Instructions
Hash Brown Crust
1 Place hash browns between paper towels; press to remove excess moisture. Combine the hash browns, cheese, salt and pepper in a large bowl. Press onto bottom and up sides of a greased 9-inch springform pan. Freeze for 1 hour.
2 Heat oven to 425°F.
3 Bake crust for 15 minutes. Cool on a wire rack.
Egg Filling
1 Meanwhile, melt butter in a large skillet over medium heat. Add the red bell pepper, mushrooms and thyme; cook and stir for 4-6 minutes or until vegetables are tender. Add spinach; cook and stir until wilted. Remove from the heat. Season with salt and pepper.
2 Whisk eggs and cream in a large bowl. Season with salt and pepper. Stir in the bacon, 1 1/2 cups cheese and vegetables. Pour filling over crust.
3 Bake for 30 minutes. Remove from the oven. Place pan on a baking sheet. (Pan will be hot!) Carefully run a knife around edges of pan. Sprinkle with remaining cheese. Remove sides of pan.
4 Bake for 10-15 minutes longer or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
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