Good morning ya’ll, it is another snowy day in West Virginia. Today is “clean out my fridge” day and cook up whatever I can to use up leftovers and veggies that need cooked. I started with this recipe today, using up the last bit of a bag of baby spinach and some of the frozen ham (left from Christmas) that I took out of the freezer last night. These little bites of yumminess are just the thing when you want something easy to whip up for breakfast or brunch. For me, easy and quick are my two favorite words when it comes to cooking. I don’t have the energy I used to and standing for long periods is not an option either, so if I can’t do it in steps, then we end up with a “throw it in the pan and let it cook” kind of meal. I am lucky, my husband has no problem helping me out with meals when I ask him, he even does his own share of cooking…especially at breakfast.
3 C. frozen shredded hash browns, thawed
1 T. butter
4 good handfuls of fresh baby spinach
1 C. diced ham, cooked
5 large eggs
1/4 C. milk
pinch each, salt and pepper
1/2 C. shredded sharp cheddar cheese
Spray a muffin tin (for 6) with butter cooking spray. Divide the shredded potatoes between the 6 muffin cups and press down on the bottom and up the sides. Place in a 400 degree oven for 15 minutes. Meanwhile, melt the butter in a skillet, add in the spinach and ham. Cook until spinach has wilted. Remove from heat. Whisk together the eggs and milk. Add the salt, pepper and cheese. Stir in the spinach and ham. Remove the muffin pan from the oven and reduce the heat to 350 degrees. Ladle some of the egg mixture into each muffin cup. Return to the oven for 20 minutes or until the egg has set. Let sit a couple of minutes before removing to a serving plate.