Step-by-Step Instructions

Here’s how to make Hash Brown Beef Ham and Cheese Egg Cups:

Prepare the Hash Brown Base:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or lightly oil it.
2. Prepare the Hash Browns: Squeeze out excess moisture from the thawed hash browns using a kitchen towel or paper towels. Place the hash browns in a bowl.
3. Season and Shape: Add salt and pepper to the hash browns, then press the mixture into the bottom of each muffin tin to form a cup. Bake for 15 minutes until golden and crispy.

Cook the Beef Ham and Vegetables:

4. Sauté the Beef Ham and Vegetables: Heat olive oil in a skillet over medium heat. Add the diced beef ham, onion, and bell pepper, and cook until the vegetables are soft and the beef ham is heated through, about 5 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Assemble the Egg Cups:

5. Add the Filling: Once the hash brown cups have baked, remove them from the oven. Spoon the beef ham and vegetable mixture into each hash brown cup, distributing evenly.
6. Add the Cheese: Sprinkle shredded cheese on top of the beef ham and vegetable mixture in each cup.
7. Crack the Eggs: Gently crack an egg into each cup, being careful not to break the yolk. Season with salt and pepper.

Bake and Serve:

8. Bake the Cups: Return the muffin tin to the oven and bake for 15-20 minutes, or until the eggs are cooked to your desired doneness. For runny eggs, bake for 15 minutes; for fully set eggs, bake for 20 minutes.
9. Garnish and Serve: Remove the cups from the oven, sprinkle with fresh parsley (if using), and serve immediately while hot.