Ham Egg and Cheese Hash Brown Breakfast Muffins

Perfect lìttle breakfast muffìns that contaìn many breakfast favorìtes ìn one. Startìng wìth a hash brown “basket,” they are pre-baked and fìlled wìth ham, egg, and cheese mìxture. These egg muffìns are great on the go or for a weekend breakfast.

Ingredients

• About 2 1/2 cups hash browns frozen or refrigerated
• Salt
• 5 eggs
• 2 Tbsp heavy whipping cream
• 1 cup of shredded sharp Cheddar cheese
• 1/4 lb ham diced
• 1 tsp garlic powder
• Salt
• Fresh cracked black pepper

Instructions

• Preheat the oven to 425 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.
• For full instructions please see : www.willcookforsmiles.com

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