Hash Brown Potato Egg Cups
Ingredients
Instructions
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Beat one egg in a small bowl and stir in hash brown potatoes. Equally divide potato mixture and press into 6 muffin cups.
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Bake in preheated 450F oven for 10 -12 minutes to crisp potatoes. While potatoes are cooking, beat 4 eggs in a small bowl and stir in chopped ham.
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Coat skillet with vegetable spray and scramble eggs and ham until still moist but not dry cooked. Divide scrambled eggs and place equally in each muffin cup.
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Top with shredded cheese (about 2 tablespoons each). Return to oven and bake for an additional 5 minutes.
