12 large eggs
1/2 cup milk
1/2 cup sour cream
1/2 tsp. pepper
1/2 tsp. dried dill weed
1-2 cups shredded cheese (I used a mixture of cheddar and Monterrey jack)
1-1/2 cups ham, cubed or chopped (I used a good quality lunch meat)
Salt to taste (I didn’t add much because the ham made it salty enough)
2 green onion, sliced thin (optional)
1 1/2 cups frozen shredded hash browns, partially thawed
Heat the oven to 400° and grease the muffin tins.
In a large bowl, mix the eggs, milk, sour cream, pepper and dill until well mixed. Make sure the whites and yolks are really well mixed. Add in the cheese, ham and green onion and salt, if desired. Mix well.
Place a small amount of hash browns in the bottom of each muffin cup (I filled each cup about 1/4 of the way up with hashbrowns). Then spoon the egg mixture over the hash browns. You want each muffin cup filled about 3/4 of the way full.
Bake for 20 minutes or until a light golden brown on top. Remove from oven and run a knife around the edged of each muffin. Allow to stand for about 10 minutes before removing from pans. Cool completely, then freeze individually on a baking sheet before transferring to a freezer bag.
To re-heat, microwave for about 1 1/2 minutes or until hot. Or bake at 350° for 10-15 minutes or until hot. (We love the toaster oven for this.)