Ham and Cheese Hash Brown Cups


  • 2 cups refrigerated hash browns
  • 1 tbsp. flour
  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup Cheddar cheese, shredded
  • 4 oz. ham steak, chopped
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. pepper

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.

In a small bowl, mix together the hash browns and flour.

Spoon the hash browns evenly between the muffin wells. Use your fingers to press them onto the bottom and up the sides of the muffin wells to form a crust.

In a medium bowl, whisk together the eggs and milk. Stir in the cheese, ham, salt and pepper.

Pour the egg mixture evenly between the muffin wells.

Bake for 18 to 20 minutes or until the eggs are set and cooked through. Store in the refrigerator for up to two days or in the freezer for up to two months. To defrost, cook in the microwave for 1 minute or until heated through.

by The Savvy Kitchen