Ham and Eggs Baked in Crispy Hashbrown Cups Recipe

These are such little bites of goodness! Great for freezing or reheating for a quick breakfast.

I am all for eating breakfast at dinnertime. I don't usually have time to make it in the mornings on weekdays, and like to sleep in on the weekend, so we do something quick most mornings, and periodically make it for dinner instead!

These little cheesy hashbrown cups are delicious when you bake the egg mixture inside. They are easy to make and you can always change the meat, cheese or veggies depending on what you have on hand. This is one recipe the whole family will love!

Ham and Eggs Baked in Crispy Hashbrown Cups Recipe

by Sheena

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Ingredients (12 cups)

• 4 cups frozen shredded hashbrowns, thawed
• 1 cup shredded cheddar cheese
• 8 large eggs
• 1/2 cup milk
• 1 cup ham, diced
• 1/4 cup mushrooms, diced
• 1/4 cup onions, finely diced
• 1 tablespoon fresh parsley, finely chopped
• salt and pepper
• olive oil or butter

Instructions

Preheat oven to 400 degrees. Grease each cup in a muffin pan with olive oil or butter. In a bowl, combine thawed hashbrowns, cheddar, salt and pepper. Pat hashbrown and cheese mixture in each muffin cup, covering the bottom and sides, leaving center open for the egg mixture. Bake for 15 minutes or until lightly browned. Remove from the oven and reduce oven temp to 350 degrees.

While hashbrowns are baking, beat eggs, milk, salt and pepper in a bowl until combined. Add ham, mushrooms, onions and parsley and mix. Spoon egg mixture into each hashbrown cup and bake for another 15-20 minutes or until eggs are set.

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