Ham & Egg Breakfast Cups

You'll Need:

• 6 large eggs

• 1/3 cup milk

• 3 cups frozen shredded hashbrowns

• 1 1/2 cup chopped ham

• 1/3 cup sliced green onions

• 1/3 cup finely diced sweet onion

• 1/2 cup freshly grated cheddar cheese

• 1 teaspoon garlic powder

• 1/2 teaspoon kosher salt

• 1/2 teaspoon white pepper

Whisk:

Eggs until fluffy in a large mixing bowl

Add milk

Whisk until well combined

Add:

All remaining ingredients

Whisk away

Pour:

By 1/2 cup into a greased muffin tin

Pop:

Tin in the oven for about 15-18 minutes

If freezing:

When cooled, place egg muffins into a gallon zip-top bag. Place in freezer. To reheat, wrap in paper towel and microwave for 30 seconds.

Enjoy!