Breakfast / Brunch
Hash Brown & Egg Breakfast Cups
This is the definition of on-the-go breakfast. This recipe starts with store-bought hash browns, cheese, ham, and veggies, but you can substitute anything you have in your fridge to delicious results. Make these cups on the weekend to reheat and eat during the week.
Preheat oven to 425°. Coat a 12-cup muffin pan with nonstick spray.
Toss hash browns with Cheddar and 1 Tbsp. melted butter; season with salt and pepper. Press ¼ cup hash brown mixture into bottom and up sides of each muffin cup. Bake hash browns until starting to brown and crisp, 10 minutes Start Timer.
Whisk together eggs, milk, and hot sauce; season with salt and pepper.
Melt remaining 1 Tbsp. butter in a nonstick skillet over medium. Add broccoli, ham, and onion; cook until beginning to soften, 5 minutes Start Timer. Stir in garlic and cook until fragrant, 1 minute Start Timer.
Divide broccoli mixture among muffin cups; pour egg mixture over top. Bake cups until a thermometer inserted into centers registers 160°, about 15 minutes Start Timer. Loosen cups from pan by running a knife around edges.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 134mg 44%
Sodium 143mg 5%
Carbs 2g 0%
*Percent Daily Values are based on a 2,000 calorie diet.