Tomato Cheese Tart

Served in Muffin Tins 24


  • 20-oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil*
  • 1 tsp. sea salt*
  • ½ tsp. ground black pepper*
  • 2 cups cheddar cheese*, divided use
  • 9 extra large eggs, divided use
  • ½ cup tomato, diced
  • ½ cup orange bell pepper, diced
  • Parsley, finely chopped
  • ½ cup 2% milk


  1. Preheat oven to 400°.
  2. Spray 24 muffin tins* with cooking spray*.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk* remaining 8 eggs in a large mixing bowl*.
  8. Add remaining 1 cup cheese, remaining salt and pepper*, tomatoes, orange bell pepper and milk.
  9. Stir to combine.
  10. Pour egg mixture evenly over each potato muffin crust.
  11. Sprinkle with additional salt, pepper and parsley if desired.
  12. Bake an additional 10-15 minutes or until eggs are cooked through.
  13. Allow muffins to cool in muffin tins about 5 minutes before removing.
  14. Serve hot or lukewarm.

*available at Surfas Culinary District *Recipes Courtesy of Chef Sharon Murphy of Surfas Culinary District Costa Mesa.