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A Unique Breakfast Quiche

December 18, 2013

I don’t go home every year for the holidays because it requires thirty-five hours of road trippin’. Technically I don’t have to drive, but I need the cargo space for gifts, warm weather gear and let’s be honest, pop. I don’t go anywhere without a stash of pop. (Soda, if you must.) The one thing I won’t have to worry about once I get there is food. If there’s one thing I can count on when my family gets together, it’s food. (I’m pretty sure that’s a universal family phenomenon. Oui?)

I’m planning on hanging out in my mom’s kitchen and whipping up this breakfast quiche to share with everyone this year. It’s a twist on a bacon and egg casserole with a fun surprise – bite-sized potato nuggets!

Start with a deep dish pie shell and line it with cooked potato bites. I like them to be nice and crispy! Don’t pack them in too tightly, as you want to leave room for all the rest of the ingredients.

Once you’ve got your cooked potato bites in the shell, sprinkle on chopped scallions, bacon and cheese and then pour the liquid ingredients over the top.

I can hardly wait to have it again at my mom’s house!

Bacon ‘Tater Breakfast Quiche
Prep Time: 15 minutes • Cook Time: 55 minutes • Serves: 6

1 deep dish pie shell
About 25 frozen bite-sized seasoned potato nuggets (baked in advance)
4 eggs
1 ½ cups cup light cream
10 sliced OSCAR MAYER Bacon, fully cooked, chopped
¼ cup cut scallions
½ tsp. nutmeg
½ tsp. black pepper
1 cup KRAFT Shredded Sharp Cheddar Cheese

PREHEAT oven to 350˚F degrees.

LINE pie shell with cooked bite-sized potato nuggets. Evenly spread chopped bacon over tater tots. Add chopped scallions. Top with shredded cheese; set aside.

WHISK together cream, eggs, nutmeg and pepper. Pour mixture into pie shell to cover all ingredients, waiting a moment to give liquid a chance to soak down. (There may be a few tablespoons of liquid left over; discard.)

BAKE for about 55 minutes.

For more recipes and ideas, visit my blog at

A Unique Breakfast Quiche
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