Ham Egg and Cheese Hash Brown Breakfast Muffins
2 1/2 cups hash browns frozen
2 teaspoons heavy whipping cream
1 cup of shredded sharp Cheddar cheese
1/4 lb diced ham
1 teaspoon garlic powder
Fresh cracked black pepper
Preheat oven to 425.
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. Season with salt.
Pre-bake hash browns for 17 minutes, until crispy and golden.
Remove from oven and lower the oven temperature to 350.
Whisk eggs, heavy cream, salt, garlic powder, and pepper until smooth in a mixing bowl. Mix in shredded cheese and diced ham.
Spoon egg mixture into each hash brown cup, filling it up.
Bake for 18 minutes. Remove and serve.