Ham and Eggs Baked in Crispy Hashbrown Cups Recipe

By bklynmommy

Ingredients

• 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

Details

Adapted from hoteatsandcoolreads.com

Preparation

Step 1

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.