I really like one-dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup, you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg. While I often serve them for breakfast or as a brunch dish, we also enjoy them for lunch or dinner served with a tossed green salad and fresh bread or toast.
INGREDIENTS:
4 C. frozen shredded hash browns, thawed (I didn’t wait and threw mine in the microwave for about a minute and a half to thaw mine)
3 T. melted butter
1/4 tsp. each salt and pepper
7 eggs
1/4 C. milk
1 1/2 C. shredded cheddar cheese
1 C. diced ham
DIRECTIONS:
Combine the hash browns, butter, salt, and pepper. Spray your muffin tin, very well, with cooking spray. Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom. Place in a 400-degree oven for 20 minutes. Meanwhile, whisk together the eggs and milk, stir in the cheese and ham. Remove the hash browns from the oven and reduce the temp. to 350 degrees. Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set. Let cool for a couple of minutes, loosen the edges with a butter knife and carefully remove to a serving dish.