Breakfast Prep Egg Scramble Quiche
Start your mornings right with this delightful Breakfast Prep Egg Scramble Quiche, serving up to eight hungry mouths! Bursting with fluffy eggs, vibrant spinach, and savory cheese, this dish is not only a protein powerhouse but also a breeze to whip up ahead of time. Perfect for meal prepping, it’s a delicious way to fuel your day!
Prep
15
min
Cook
64
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 3 bell peppers (diced)
- 1 large red onion (diced)
- Pepper
🥩Meat & Seafood(1)
- 24oz shredded chicken (680 g)
🥛Dairy & Eggs(3)
- 12 eggs
- 2 cup egg whites (480 ml)
- 1 lb shredded mozzarella (454 g)
🧂Spices & Seasonings(4)
- Garlic powder
- Loveoptional
- Onion powder
- Salt
📦Other(1)
- 16-20oz shredded hash browns (454-567 g)
👨🍳 Instructions
- 1
Dice one large red onion and three bell peppers.
- 2
In a large bowl, mix together 12 eggs and 2 cups of egg whites.
- 3
Add 16 to 20 ounces of shredded hash browns and 24 ounces of shredded chicken.
- 4
Season with salt, pepper, onion powder, and garlic powder.
- 5
Pour the mixture into a buttered pan and sprinkle 1 lb of shredded mozzarella on top.
- 6
Bake in the oven at 375 degrees Fahrenheit for 1 hour and 4 minutes.
- 7
After baking, sprinkle the remaining cheese on top and return to the oven for an additional 10 minutes.
- 8
Let it sit in the fridge for 2 hours or overnight before cutting into eight equal sections.
💡 Pro Tips
- ✓Whisk the 12 eggs and 2 cups egg whites for a full 60-90 seconds until uniformly pale yellow, incorporating air to denature proteins evenly so the bake sets with a light, custardy texture instead of turning rubbery.technique60-90 seconds
- ✓Squeeze excess moisture from thawed hash browns before mixing, since shredded potatoes can hold 8-10% extra water by weight that will steam out during baking and create a soggy, separated egg layer.ingredient8-10% moisture
- ✓Sauté the diced onion and bell peppers for 4-5 minutes over medium heat before adding to the egg mixture, because raw alliums release sulfur compounds that continue cooking unevenly in the oven and can leave a sharp, undercooked bite.technique4-5 minutes
- ✓Bake at 375°F until the internal temperature reaches 165°F at the center (use an instant-read thermometer), since egg proteins fully coagulate around 158-165°F and visual doneness cues can be misleading in a dense, ingredient-packed casserole this size.timing165°F internal temp
- ✓Chill the finished quiche for the full 2 hours before cutting because residual starches from the hash browns need time to firm up and re-absorb moisture, which prevents the sections from crumbling when sliced into eight portions.timing2 hours minimum
Share this recipe
Prep
15
min
Cook
64
min
Serves
8
people
Level
beginner
Share this recipe
Breakfast Prep Egg Scramble Quiche
Start your mornings right with this delightful Breakfast Prep Egg Scramble Quiche, serving up to eight hungry mouths! Bursting with fluffy eggs, vibrant spinach, and savory cheese, this dish is not only a protein powerhouse but also a breeze to whip up ahead of time. Perfect for meal prepping, it’s a delicious way to fuel your day!
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 3 bell peppers (diced)
- 1 large red onion (diced)
- Pepper
🥩Meat & Seafood(1)
- 24oz shredded chicken (680 g)
🥛Dairy & Eggs(3)
- 12 eggs
- 2 cup egg whites (480 ml)
- 1 lb shredded mozzarella (454 g)
🧂Spices & Seasonings(4)
- Garlic powder
- Loveoptional
- Onion powder
- Salt
📦Other(1)
- 16-20oz shredded hash browns (454-567 g)
👨🍳 Instructions
- 1
Dice one large red onion and three bell peppers.
- 2
In a large bowl, mix together 12 eggs and 2 cups of egg whites.
- 3
Add 16 to 20 ounces of shredded hash browns and 24 ounces of shredded chicken.
- 4
Season with salt, pepper, onion powder, and garlic powder.
- 5
Pour the mixture into a buttered pan and sprinkle 1 lb of shredded mozzarella on top.
- 6
Bake in the oven at 375 degrees Fahrenheit for 1 hour and 4 minutes.
- 7
After baking, sprinkle the remaining cheese on top and return to the oven for an additional 10 minutes.
- 8
Let it sit in the fridge for 2 hours or overnight before cutting into eight equal sections.
💡 Pro Tips
- ✓Whisk the 12 eggs and 2 cups egg whites for a full 60-90 seconds until uniformly pale yellow, incorporating air to denature proteins evenly so the bake sets with a light, custardy texture instead of turning rubbery.technique60-90 seconds
- ✓Squeeze excess moisture from thawed hash browns before mixing, since shredded potatoes can hold 8-10% extra water by weight that will steam out during baking and create a soggy, separated egg layer.ingredient8-10% moisture
- ✓Sauté the diced onion and bell peppers for 4-5 minutes over medium heat before adding to the egg mixture, because raw alliums release sulfur compounds that continue cooking unevenly in the oven and can leave a sharp, undercooked bite.technique4-5 minutes
- ✓Bake at 375°F until the internal temperature reaches 165°F at the center (use an instant-read thermometer), since egg proteins fully coagulate around 158-165°F and visual doneness cues can be misleading in a dense, ingredient-packed casserole this size.timing165°F internal temp
- ✓Chill the finished quiche for the full 2 hours before cutting because residual starches from the hash browns need time to firm up and re-absorb moisture, which prevents the sections from crumbling when sliced into eight portions.timing2 hours minimum