4 C frozen shredded hash browns, thawed
3 tbsp melted butter
1/4 tsp each salt and pepper
1/4 C milk
1 1/2 C shredded cheddar cheese
1 C diced ham
Combine the hash browns, butter, salt and pepper. Spray your muffin tin, very well, with cooking spray. Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom. Place in a 400°F oven for 20 minutes.
Whisk together the eggs and milk, stir in the cheese and ham. Remove the hash browns from the oven and reduce the temperature to 350°F. Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set. Let cool for a couple minutes, loosen the edges with a knife and carefully remove to a serving dish.