Hearty Brunch Muffins
Courtesy of Kraft Kitchens 4 Servings • 10 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 3 Tbsp. oil |
| 2 c. ORE-IDA Potatoes O'Brien |
| 1/2 c. chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham |
| 1 can (10-3/4 oz.) condensed cheddar cheese soup |
| 2 Tbsp. milk |
| 2 English muffins, split |
| 4 eggs, poached |
Directions:
1. Heat oil in large skillet on medium-high heat. Add potatoes; spread to form even layer on bottom of skillet. Cook 7 to 11 min. or until lightly browned, stirring occasionally. Stir in ham; cook 1 to 2 min. or until heated through, stirring frequently. Remove from heat; cover to keep warm.
2. Cook soup and milk in saucepan on medium heat 3 to 4 min. or until heated through, stirring frequently.
3. Place muffin halves, cut sides up, on 4 plates; top with potato mixture and eggs. Drizzle with soup mixture.
