Freezer-Friendly Ham and Hash Brown Muffins
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High-Protein
Ingredients
Scale
- 3 cups frozen shredded hash browns, thawed and squeezed dry
- 1 cup cooked ham, diced into small cubes
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- 1/4 cup onion, finely diced
- 1/4 cup bell pepper, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray
Instructions
- Step 1: Preheat and Prepare the Pan. Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick cooking spray. This is a crucial step to ensure the muffins release easily after baking.
- Step 2: Prepare the Hash Brown Base. In a medium bowl, combine the thawed and dried hash browns with a pinch of salt and pepper. Press about 1/4 cup of the hash brown mixture into the bottom and up the sides of each muffin cup to create a small “nest.”
- Step 3: Whisk the Egg Mixture. In a large mixing bowl, whisk together the eggs, milk, diced onion, bell pepper, salt, and black pepper until well combined. Stir in the diced ham and half of the shredded cheese.
- Step 4: Fill the Muffin Cups. Carefully pour the egg and ham mixture into each hash brown nest, filling them nearly to the top. Sprinkle the remaining shredded cheese over the top of each muffin for a golden, bubbly finish.
- Step 5: Bake and Cool. Place the tin in the oven and bake for 20 to 25 minutes, or until the eggs are set and the tops are slightly golden brown. Let the muffins cool in the pan for 5 minutes before using a knife to gently loosen the edges and pop them out.