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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.
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