What to do with all that delicious ham and eggs left over from Easter? What about serving up sunny side eggs and these easy-to-prepare breakfast cups for the family! Jeanette Chen of Jeanette’s Healthy Eating shares this hearty entrée that also takes care of any left over potatoes. These are not only great for the Monday after Easter, they freeze well for on-the-go snack for afternoon snacks.
6 slices ham
1½ cups leftover mashed potatoes
2 tablespoons chopped scallion
¼ cup + 2 tablespoons shredded sharp cheddar cheese
paprika, optional
Preheat oven to 400 degrees.Lightly oil 6 muffin tins. Line each muffin tin with a slice of ham. Mix together leftover mashed potatoes and scallions. Place ¼ cup mashed potato mixture inside each muffin tin. Sprinkle one tablespoon shredded cheese on top of each muffin tin. Sprinkle a little paprika on top, if desired. Bake 18-20 minutes, until heated through and cheese is melted.

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