hashbrown egg cups

today i'm going to share my hashbrown egg cup recipe with you all. and oh my goodness friends, they are oh so good and oh so easy to make.

we used to make these tasty little cups all the time. i'm talking like at least once a week. yes, they are that good. last week my mister suggested we make them again soon and i happily made them last night for brinner. yes, breakfast for dinner.

ingredients:

3 cup. simply potatoes hashbrowns (usually found in the refrigerated section by the milk & eggs)
1/4 cup melted butter
salt
pepper
6 slices of deli ham
handful of baby bellas, diced
small container of egg beaters
shredded cheddar cheese
italian seasoning (or my favorite and what i usually always use is penzey's spices northwoods seasoning!)

 directions:

preheat oven to 400 degrees. combine hasbrowns and melted butter in a mixing bowl. stir well and add salt and pepper to taste. spray muffin tin and evenly distribute hashbrown mixture into each cup. press into cup and up the sides. bake for 12-15 minutes, until the hashbrowns begin to brown.

in a pan, heat the ham until a little crispy. then saute the mushrooms. this is where you can switch up the recipe a bit. sometimes i add sauteed onions, peppers, or any other vegetables that we have in the house.

pull the muffin pan out of the oven. evenly distribute the ham, mushrooms or any other vegetables you choose to add. pour the egg beaters into each muffin cup. sprinkle your favorite seasoning onto each cup and don't forget to add some shredded cheese.

place the muffin pan back in the oven for another 12-14 minutes. then grab a cup of coffee and enjoy a delicious breakfast. oh and add sriracha. delish!