Ham Egg and Cheese Hash Brown Breakfast Muffins

Perfect little breakfast muffins that contain many breakfast favorites in one. Starting with a hash brown “basket,” they are pre-baked and filled with ham, egg, and cheese mixture. These egg muffins are great on the go or for a weekend breakfast.

Ingredients:
2 1/2 cups hash browns frozen (and thawed) or refrigerated
Salt and Pepper to taste
5 eggs
2 Tbsp heavy whipping cream
1 cup shredded sharp Cheddar cheese
1/4 lb ham diced
1 tsp garlic powder

Instructions:
Preheat the oven to 425F and grease a 6-cup muffin pan. Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns. Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden. Take out and lower the oven temperature to 350F. In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth. Mix in shredded cheese and diced ham. Spoon the egg mixture into each hash brown cup, filling it up almost all the way. Bake for 15-18 minutes. Serve warm and enjoy!

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