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Hashbrown Egg Cups

INGREDIENTS
  • 1 (20 oz) package frozen hash browns, thawed
  • 1 cup cheddar cheese, grated and divided
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper, optional
  • 8 large eggs
  • 2 tablespoons half and half or milk
  • 1/2 cup ham, diced
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, minced, for serving
PREPARATION
  1. Preheat oven to 450°F and grease a muffin tin with nonstick spray. Set aside.
  2. In a large bowl, combine the hash browns, half of the cheese, salt, pepper, paprika, and cayenne pepper. Press mixture into bottom of muffin cups.
  3. Bake 20 minutes. Remove and reduce heat to 350°F.
  4. In a clean mixing bowl, whisk together the eggs, remaining cheese, milk, and ham. Season with salt and pepper and pour over hash browns.
  5. Bake until set, 12-15 minutes.
  6. Remove from oven and let cool 5 minutes before serving. Enjoy!