Heat oven to 425°F and generously grease a 12-cup muffin tin.
Put ¼ cup of hash brown mixture in each cup and press into the bottom and up the side.
In a skillet over medium-high heat melt the butter and add the broccoli, ham, onion, and red peppers. Cook for about 5 minutes or until the broccoli begins to soften. Divide the filling between the cups.
In a large measuring cup or bowl with a pour spout mix the eggs, milk, and hot sauce until smooth. Pour egg mixture into cups and bake for 15 minutes. Loosen cups from muffin tin by running a knife around the edges. Wrap cooled muffins in plastic wrap for an easy grab and go breakfast treat.
Use any of your family’s favorite fillings. Bacon and green chilies, mushroom and spinach, or all veggies just use roughly the same quantities as listed in the recipe above to fill the cups.
Remove egg muffins from the tin while they are still warm to avoid sticking.
For this and other delicious recipes visit https://jamesandeverett.com