BREAKFAST EGG MUFFINS

Breakfast Egg Muffins
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3 cups frozen Hash Brown Potatoes
3/4 c. grated cheese (whatever you like)
1 cup diced Ham or Canadian Bacon ( I use just regular bacon when I don't' have ham)
1/4 cup sliced green onions (optional)
4 beaten eggs or 1 cup egg substitute
1 12 oz. can evaporated milk
Salt and Pepper to taste
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Grease muffin tins. Distribute the shredded potatoes into each cup. Place ham and cheese over the potatoes. Combine eggs, milk and seasoning in blender. Pour over ham and cheese. Bake at 350 for 25 minutes. Makes 12 muffins.

Note: these freeze and reheat really well too, so prepare in advance and heat in the morning!