Ham Egg and Cheese Hash Brown Breakfast Muffins
Starting with a hash brown “basket,” they are pre-baked and filled with ham, egg, and cheese mixture.
Servings: 6
Calories: 544kcal
Ingredients
- 2 1/2 cups hash browns frozen (and thawed) or refrigerated
- Salt
- 5 eggs
- 2 Tbsp heavy whipping cream
- 1 cup 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.
- Take out and lower the oven temperature to 350.
- 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.
Video
Nutrition
Serving: 6g | Calories: 544kcal | Carbohydrates: 6g | Protein: 48g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 906mg | Sodium: 1851mg | Potassium: 689mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1629IU | Vitamin C: 0.2mg | Calcium: 157mg | Iron: 6mg