Leftover Ham and Cheese Breakfast Muffins

Step 1

Preheat the oven to 375 F degrees. Spray a 12 cup muffin pan with cooking spray.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2 minutes until it starts to soften.

Step 3

Add the chopped bell peppers, hash brown potatoes and season with pepper. Stir everything together and cook for about 5 minutes until the potatoes start to brown.

Step 4

Add the ham and cook for another minute until the ham heats through. Transfer this mixture to a large bowl and let it cool for about 5 minutes.

Step 5

In a smaller bowl whisk the eggs, milk and hot sauce together. Pour this mixture over the ham mixture. Add the shredded cheese and stir everything together.

Step 6

Using an ice cream scoop fill each muffin tin with the egg and ham mixture. You can fill all the way to the top, and you should have enough for 12 muffins.

Step 7

Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until set and the muffins start to get golden on the top.

Step 8

Let the muffins cool for a couple minutes in the muffin pan before transferring to a cooling rack.