Ham Egg and Cheese Hash Brown Breakfast Muffins

Combine all your breakfast favorites in one delicious and flavorful breakfast egg muffins. Such as a little basket made out of hash browns, that are precooked and full of cheese, ham and egg. They’re perfect for breakfast on weekends or picnics.

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HOW TO MAKE HAM AND CHEESE EGG MUFFINS

Prepare everything before cooking to help you make this as fast as possible.

    1. Grease the muffin pan using cooking spray to prevent your eggs from sticking on the tin. Use silicon molds preferably if available.

    2. Cut your ham into small cubes that are the size of a bite.

    3. Use your whisk to stir your eggs well. Mix in the 1 and half cups of grated cheddar, harm, salt, pepper, and garlic.

    4. Fill up your muffin cups with a 1 ⁄ 4 cup of the mix. You don’t need to do any more for your muffins to hold a good shape.

    5. Put the leftover grated cheese over your egg mix.

    6. Cook in your oven for around 20 minutes. Take your pan out of the over and let it chill for 2 minutes.

    7. Separate your sides using a butter knife, carefully remove your muffins, and enjoy!

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HOW DO YOU STORE THESE BREAKFAST EGG MUFFINS?

• When your egg muffins are chilled, you’re able to store them in a container or Ziploc bag for a couple days.

• Put them in your microwave for 15 to 20 seconds to reheat until fully warmed up.

CAN YOU FREEZE EGG MUFFINS FOR LATER?

• Of course, your egg cups can be frozen. Transfer them to a tray covered in parchment paper and put it in your freezer for an hour. Then take it out and transfer your muffins to a freezer bag or container.

• Reheat in your microwave for 30 to 40 seconds.

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