Hash Brown Potato Egg Cups

1 1⁄2 cup refrigerated hash brown potatoes or frozen hash brown potatoes thawed
5 eggs
Divided 1/3 cup chopped ham
1⁄2 cup shredded sharp cheddar cheese

Beat one egg in a small bowl and stir in hash brown potatoes. Equally divide potato mixture and press into 6 muffin cups. 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. 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. Top with shredded cheese (about 2 tablespoons each). Return to oven and bake for an additional 5 minutes. Yield: 3 servings, 2 Hash Brown Egg Cups each.

Recipe source: IncredibleEgg.org