Hash Brown Egg Cups

INGREDIENTS

5 large EGGS, divided
1 1/2 cups refrigerated hash brown potatoes, thawed
1/3 cups chopped ham
1/2 cups shredded sharp cheddar cheese

Yields: 3 servings

DIRECTIONS

  1. BEAT one egg in a small bowl and STIR in hash brown potatoes. Equally DIVIDE potato mixture and PRESS into 6 muffin cups.
  2. BAKE in preheated 450°F oven for 10-12 minutes to crisp potatoes.
  3. While potatoes are cooking, BEAT 4 eggs in a small bowl and STIR in chopped ham.
  4. COAT skillet with vegetable spray and SCRAMBLE eggs and ham until still moist but not dry cooked.
  5. DIVIDE scrambled eggs and PLACE equally in each muffin cup.
  6. TOP with shredded cheese (about 2 Tbsp. each).
  7. RETURN to oven and BAKE for an additional 5 minutes.
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