Hash-Brown Breakfast Cups


°4 Tbsp frozen shredded hash browns, thawed (I didn't wait and threw mine in the microwave for about a minute and a half to thaw mine)
°3 tablespoons melted butter
°1/4 tsp.  each salt and pepper
°7 eggs
°1/4 tsp milk
°1 1/2 C. grated cheddar cheese
°1 C. diced ham


Combine hash browns, butter, salt and pepper. Spray your muffin pan, fine, with cooking spray. Fill the cups about 3/4 full with the hash browns and, using your fingers, mold the cups with the hash browns and press them to the bottom. Place in a 400 degree oven for 20 minutes. Meanwhile, whisk together eggs and milk, stir in cheese and ham. Remove the hash browns from the oven and lower the temperature. at 350 degrees. Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set. Leave to cool for a few minutes, loosen the edges with a butter knife and carefully remove to a serving platter.