3 cups frozen potatoes O’Brien
1 cup diced ham
2 cups shredded Cheddar cheese, divided
¾ cup evaporated milk
4 large eggs
I thought I had heard of all the kinds of potatoes, but this was a new one!
Prepare potatoes according to package directions; salt and pepper to taste. Stir in ham and 1 cup cheese.
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| It's a busy stir. |
Divide among 1 (12 count)
greased muffin pan.
In medium bowl, combine milk and eggs; salt and pepper
to taste. Whisk until well combined. Pour over potatoes.
Top with remaining cheese. Bake in a preheated 350F
oven 20 minutes or until eggs are set. Cool completely and freeze. Microwave
(HIGH) 2 minutes or until hot for a quick breakfast.
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| Little eggy cheese muffins! |
My Rating: 4/5 "Savory and fun! I made a dinner out of two of these plus some cornbread, and obviously the recipe tells you how to make a nice little breakfast out of them. They were a nice dish for guests so folks could personalize the size of their serving."
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