Hash Brown Egg Cups are perfect for a lazy weekend breakfast, bridal & baby showers, or freeze them for grab and go breakfast muffins. Packed with ham and cheese they are kid favorites!
Preheat the oven and prep the pan. Preheat the oven to 350°F. Spray muffin tin with nonstick cooking spray.
Whisk the ingredients. In the mixing bowl add the eggs and whisk. Add the dry mustard, salt, and pepper, blend. Add the ham, hashbrowns, cheese, milk, and sour cream. Whisk until combined then pour into the muffin tin.
8 large eggs, 1 cup ham, chopped, 1 cup frozen hashbrowns, 1 cup shredded cheddar cheese, 1/4 cup milk, 1/4 cup sour cream, 1/2 teaspoon dry mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, dash hot sauce, optional
⭐️Bake. Bake for 20-25 minutes or until eggs are set. Serve with a little sour cream and cheese on top if desired.
Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.