This is the definition of on-the-go breakfast. This recipe starts with store-bought hash browns, cheese, ham, and veggies, but you can substitute anything you have in your fridge to delicious results. Make these cups on the weekend to reheat and eat during the week.
Makes
12 servings
Total Time
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Ingredients
TOSS:
WHISK:
MELT:
Test Kitchen Approved
Instructions
Preheat oven to 425°. Coat a 12-cup muffin pan with nonstick spray.
Toss hash browns with Cheddar and 1 Tbsp. melted butter; season with salt and pepper. Press ¼ cup hash brown mixture into bottom and up sides of each muffin cup. Bake hash browns until starting to brown and crisp, 10 minutesStart Timer.
Whisk together eggs, milk, and hot sauce; season with salt and pepper.
Melt remaining 1 Tbsp. butter in a nonstick skillet over medium. Add broccoli, ham, and onion; cook until beginning to soften, 5 minutesStart Timer. Stir in garlic and cook until fragrant, 1 minuteStart Timer.
Divide broccoli mixture among muffin cups; pour egg mixture over top. Bake cups until a thermometer inserted into centers registers 160°, about 15 minutesStart Timer. Loosen cups from pan by running a knife around edges.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 133
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 134mg 44%
Sodium 143mg 5%
% Daily Value*
Carbs 2g 0%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.
