Bacon Egg and Hash Brown Muffins

This recipe is like a country breakfast in a muffin.  You could mix these up the night before and pop in the oven when you wake up for an easy breakfast for company.  These tasty muffins could also be made ahead and individually frozen for a breakfast on the run.  I have plans this year to start packing Hillbilly’s breakfast and lunch for work so that we can save a little money and he said this one is a keeper.

Ingredients:

• 3 cups frozen hash brown potatoes
• 5 eggs
• 5 slices bacon, cooked crisp and crumbled
• 1/2 cup diced ham
• 1/4 cup evaporated milk
• 1/2 tsp mustard powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1 cup shredded cheddar cheese

Directions:

Put hash browns on a microwave proof covered dish and cook for 2 minutes and then allow to cool.  In a large bowl mix together the bacon, hash browns, milk, eggs, seasonings and  the cheese in a bowl, mix well.   Divide mixture into 9-12 well greased muffin tins.   Bake at 375 for 20 minutes.