This is the prefect kind of breakfast to have on a blustery autumn morning right before a few miles snow shoe hike.
This tastes even better with a pumpkin spice tea latte sweetened with sweetened condensed milk.
Unless your diabetic.
Than you might hate me right now.
Serve this breakfast quiche with hot sauce and more bacon crumbled on top if you like.
Croissant Bacon Cheddar Breakfast Quiche
6 eggs
1/4 cup Greek yogurt
2 cups hash browns
1 cup shredded bacon cheddar cheese
1 package frozen croissants
Defrost the frozen croissants.
Put the frozen croissants int he bottom of a baking dish and bake at 375 seventeen minutes.
While you are doing this, cook the hash browns on the stove top according to the package directions.
Whip the eggs and the Greek yogurt and set aside.
When the croissants are cooked remove from the oven, layer the hash browns on top, than the eggs, than the cheese.
Bake at 375 for twenty minutes.
Defrost the frozen croissants.
Put the frozen croissants int he bottom of a baking dish and bake at 375 seventeen minutes.
While you are doing this, cook the hash browns on the stove top according to the package directions.
Whip the eggs and the Greek yogurt and set aside.
When the croissants are cooked remove from the oven, layer the hash browns on top, than the eggs, than the cheese.
Bake at 375 for twenty minutes.
