WHAT YOU NEED
| 1-1/2 | cups refrigerated hash brown potatoes |
| 5 | eggs, divided |
| 1/3 | cup chopped ham
Nonstick cooking spray |
| 1/2 | cup shredded reduced fat extra sharp Cheddar cheese |
HERE’S HOW
- PREHEAT oven to 450°F.
- BEAT one egg in small bowl; stir in hash brown potatoes.
- DIVIDE mixture evenly between 6 regular (2-1/2-inch diameter) muffin cups. BAKE 10 to 12 minutes or until potatoes are crisp.
- Meanwhile, BEAT remaining 4 eggs in medium bowl; stir in ham.
- SPRAY skillet with nonstick cooking spray. HEAT skillet on medium heat. ADD egg-ham mixture. SCRAMBLE until eggs are cooked but not dry.
- DIVIDE egg mixture evenly between potato cups. SPRINKLE with cheese.
- BAKE an additional 5 minutes or until cheese is melted.
ENJOY
INSIDER INFORMATION
Use frozen thawed hash brown potatoes in place of the refrigerated.
To scramble eggs, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds, as egg mixture begins to set. Continue cooking until egg mixture is completely set.