Step 1

Position an oven rack in the center of your oven and preheat oven to 350F degrees. Generously coat 8 muffin cups with cooking spray.

Step 2

Press the defrosted hash browns into the bottom and up the sides of each muffin cup to form a crust.

Step 3

Bake for 15 to 20 minutes.

Step 4

Meanwhile, make the filling: In a medium bowl beat the eggs and milk together. Season with salt and pepper. Stir in the ham, peppers, onion and cheese until well blended.

Step 5

Remove the potatoes from the oven and press the potatoes down firmly with a spoon so that they are like mini pie crusts lining the bottom and sides of the muffin cups.

Step 6

Divide the mixture evenly, pouring it into the center of each of the eight prepared muffin cups.

Step 7

Return to the oven and bake until the potatoes are crisp and golden and the egg mixture is set, 15 to 18 minutes.

Step 8

Remove from the oven and let sit about 5 minutes before serving.