ham (or sausage/bacon) and 1 cup of the shredded cheese, reserving the rest for topping.
5. Fill and Bake
Remove the baked hashbrown shells from the oven. Pour the egg mixture evenly into each cup, filling them about three-quarters full. Sprinkle the remaining cheese over the top of each one.
Return the muffin tin to the oven and bake for 12–15 minutes, or until the eggs are set and the tops are golden and bubbly.
6. Cool and Serve
Let the breakfast cups cool in the pan for 5
