Heavenly Hashbrown Brunch Bites

Ingredients

• 3 cups frozen hashbrowns, defrosted
• ½ cup light sour cream
• ½ can (10oz) can low-fat cream of mushroom soup
• 2 cups light (old/sharp) cheddar cheese
• ¼ cup finely chopped onion
• ¼ cup salted butter
• 2 (175 g) package honey maple ham slices
• 3 eggs

Garnish;

• 1/2 cup mild salsa (optional)

Instructions

1. Preheat over to 350 degrees F. Spray 12 muffin cups with non-stick cooking spray.
2. Line each muffin cup with a piece of honey maple ham.
3. Cook onion in butter on stove top over medium heat for approximately 7-8 minutes or until onion is soft.
4. Meanwhile, in a large mixing bowl, combine the defrosted hashbrowns, egg, mushroom soup, sour cream and cheddar cheese. Add the butter/onion when cooked. Mix well.
5. Scoop into ham lined muffin tins (3/4 full) and pack down with a spoon.
6. Bake for 20 minutes in preheated oven.
7. When done, remove from oven and cool for 5 minutes (to set) . Carefully remove with knife or spatula and serve immediately.
8. Garnish with 2 tsp salsa, if desired.

Cook’s notes