Hash Brown Ham and Cheese Egg Cups

These Hash Brown Ham and Cheese Egg Cups are just one of the simple recipes I’m teaching my son to make for his first year in an apartment in college. Easy and quick breakfast recipes, freezer friendly and full of protein are high on my list.

I like these egg muffin cups because he can make up a batch on the weekend for easy grab and go breakfast ideas all week.

They are SO easy to make, and you can easily substitute out the ham for cooked bacon or sausage. I just used the ham cubes because it’s something he can buy all ready to go.

If it’s not convenient, he’s not going to make it.

Ingredients

• 20 oz. refrigerated hash browns
• 1½ cup grated cheddar cheese (save a little to sprinkle on top)
• 1 cup cubed ham
• 8 eggs
• 1 tsp. salt
• ½ tsp. fresh ground pepper
• ¼ tsp. garlic powder
• 2 tbsp. milk or half & half

Instructions

• Pre-heat oven 350 degrees.
• In a medium-size bowl, stir all ingredients together until well blended.
• Liberally grease the muffin tin.
• Scoop mixture into each space trying to make sure you get enough of the egg liquids.
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