Directions
BEAT one egg in a small bowl and STIR in hash brown potatoes. Equally DIVIDE potato mixture and PRESS into 6 muffin cups.
BAKE in preheated 450°F oven for 10-12 minutes to crisp potatoes.
While potatoes are cooking, BEAT 4 eggs in a small bowl and STIR in chopped ham.
COAT skillet with vegetable spray and SCRAMBLE eggs and ham until still moist but not dry cooked.
DIVIDE scrambled eggs and PLACE equally in each muffin cup.
TOP with shredded cheese (about 2 Tbsp. each).
RETURN to oven and BAKE for an additional 5 minutes.
Ingredients
- 5 large EGGS, divided
- 1 1/2 cups refrigerated hash brown potatoes, thawed
- 1/3 cups chopped ham
- 1/2 cups shredded sharp cheddar cheese
Tips
This recipe is an excellent source of choline and protein, and a good source of vitamin A and folate.
Per serving: 1/3 of recipe
- Calories 320
- Total fat 21 g
- Saturated fat 8 g
- Polyunsaturated fat 4 g
- Monounsaturated fat 5 g
- Cholesterol 336 mg
- Sodium 640 mg
- Carbohydrates 14 g
- Fiber 1 g
- Sugar 1 g
- Protein 19 g
- Vitamin A 133 mcg
- Vitamin D 2 mcg
- Folate 50 mcg
- Choline 256 mg
- Calcium 189 mg
- Iron 2 mg
- Potassium 357 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.