Breakfast Cups
Servings: 24
Equipment
- 2 muffin tins
- 1 large bowl
Ingredients
- extra virgin olive oil can use avocado oil too
- 14 oz uncured ham steak chopped into small cubes
- 3 green onions finely sliced
- 8 oz sharp cheddar cheese grated
- 1 cup cottage cheese I like Good Culture
- ½ cup organic Greek yogurt
- 4 organic eggs
- ½ cup organic whole milk
- 10.5 oz condensed cream of chicken soup Pacific Foods
- 2½ tsp M Salt or your favorite salt/pepper/garlic blend
- 23 oz frozen hash browns
Instructions
- Grease the 2 muffin tins well with extra virgin olive oil
- In a large bowl mix together14 oz uncured ham steak, 3 green onions, 8 oz sharp cheddar cheese, 1 cup cottage cheese, ½ cup organic Greek yogurt, 4 organic eggs, ½ cup organic whole milk, 10.5 oz condensed cream of chicken soup, 2½ tsp M Salt and 23 oz frozen hash browns.
- Scoop into each muffin tin until filled to the top.
- Bake in the oven at 375℉ for about 30 minutes until the eggs are jiggly and not liquid.
- Let rest at least 10 minutes before removing from the muffin tin.
Notes
To freeze, place on a parchment lined baking sheet. Place in the freezer for 2 hours. Remove and place in a freezer safe Ziploc bag.