For the life of me, I can’t remember where I found the original recipe for these. It was someone’s website or blog. If it was YOU, please leave a comment so I can give you the credit due. Wherever it came from, these are delicious and I think they would be great for an Easter brunch or breakfast after a sunrise service. I will serve them at a large gathering sometime along with our favorite fruit slushies and blueberry muffins. You will have to experiment with the exact amounts of ingredients to fit your own muffin tins.
Scrambled Egg Cups
Preheat oven to 375 degrees and spray large muffin tin with vegetable spray. (When I say large, I don’t mean the giant cups.)
Fill bottom of each cup with frozen hash browns. We prefer the O’brien potatoes in ours. Sprinkle each with 1/4 cup shredded cheese and any kind of pre-cooked meat, like sausage, bacon, or ham. In seperate bowl, whip together 1 1/2 eggs and 1/4 cup milk or evaporated milk for each serving; sprinkle with coarse salt and fresh ground black pepper. Pour 1/2 cup of mixture over each cup. Bake for about 20 minutes. When sharp knife comes out clean, remove from oven and allow to cool about 10 minutes before removing from pan. These can be frozen and reheated later.