breakfast egg muffins

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1 1/2 cups mashed potatoes
3/4 cup ham, 1” dice
5-7 eggs with milk topped up to 1 3/4 cup mark
3 stalks scallion, chopped fine
1 tablespoon fresh thyme
Salt and pepper to taste
Sriracha Sauce for serving, optional

Preheat oven to 350˚F/175˚C

Mash potatoes and add salt and pepper to taste. Set aside. Whisk eggs and milk; add salt and pepper to taste. Set aside.

Line muffin tin with cupcake liners or spray the cups generously with cooking spray.

Drop 1-2 tablespoons potatoes in a muffin cup. Spread it around and flatten it. Fill all other muffin cups. Bake 15 minutes or until potatoes turn golden at the edges. Cool slightly. Don’t turn off the oven.

Put 3-4 diced ham on top of potatoes in each muffin cup. Fill to the top with the egg-milk mixture. Sprinkle scallions and thyme on top.
Bake 15 minutes. The eggs will dome in the oven but deflate once you take them out. A pity!

To serve, loosen the edges of each cup with a sharp thin blade and scoop out the contents. Eat with Sriracha sauce, if desired.

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