Ham and Swiss Breakfast Muffins

Directions

1. Preheat oven to 375 degrees F. Grease a 12-cup standard muffin tin. In a large sauté, pan, heat olive oil. Add onions and mushrooms. Cook for 4-5 minutes until they are softened and starting to brown. Add potato hash browns, and continue to cook until potatoes are softened. Remove from heat and splash in the balsamic and stir to combine. Allow cooling slightly.
2. In a large bowl, whisk the eggs. Add milk, cheese, and parsley and whisk to combine. Add in the ham and slightly cooled potato mixture. (you don't want the eggs to start cooking). Mix all together well and ladle into prepared muffin cups.
3. Bake for 22-25 minutes until the eggs are set and the tops are golden. Remove from the oven and allow to sit for 2 minutes before serving. Garnish with parsley.