I found this recipe in an issue of Martha Stewart Everyday Food.  It called for ham, but I opted for all veggies.  This is an easy, delicious weeknight meal.  And you could easily change up the filling to suit your tastes.  Enjoy!

Veggie Omelet Cups:

4 cups frozen hash browns thawed

4 T butter melted

salt/pepper

Preheat oven to 475 degrees.  Spray 4-6 ramekins or a 6 spot large muffin tin.  Mix thawed hash browns and butter in a bowl.  Add in a dash of salt/pepper to taste.  Place 1/4 cup of hash brown mixture into prepared ramekins, firmly pressing into bottom and up sides of each cup.  Bake 15 minutes.

1 T olive oil

1/4 cup chopped red peppers, onions, mushrooms, green peppers, jalapenos, etc…

3/4 C grated cheddar cheese

4-6 large eggs

Meanwhile, in a skillet, saute 1 T olive oil and any chopped veggies or meat you decide to use.  Cook until softened, about 5 minutes.  Divide veggie mix evenly among cups.  Top with 3 T of grated cheddar cheese.  Crack 1 large egg onto the top.  Season with salt/pepper.  Bake until whites are set, 8-10 minutes.  With a small spatula, remove from cups and serve immediately.  Enjoy!