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  • Writer's pictureJenn Clayton

Ham Egg & Cheese Hash Brown Muffins

The PERFECT Breakfat or snack! Protein, carbs and healthy fat all in one! Yum!

2 1/2 cups hash browns frozen (and thawed) or refrigerated

Salt

5 eggs

2 Tbsp half & half

1 cup shredded light cheese

1/4 lb ham diced

1 tsp garlic powder

Salt

Fresh cracked black pepper


Preheat the oven to 425 and grease a 6-cup muffin pan.

Divide hash browns among all the muffin cups and press them in, forming kind of a cup at the bottom and up the sides. Each portion will measure about 1/4 to 1/3 cup of hash browns.

Season with some salt and pre-bake hash browns for 15-17 minutes, until it starts to get a little crispy and golden.

Take out and lower the oven temperature to 350.

In a mixing bowl, whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth.

Mix in shredded cheese and diced ham.

Spoon the egg mixture into each hash brown cup, filling it up almost all the way.

Bake for 15-18 minutes.

6 Muffins:

4 points

205 calories

11g fat

8g carbs

16g protein


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