Using 3 teaspoons softened butter, prepare three 6” skillets (or one 10-inch skillet, 6 large muffin cups, or 6 small ramekins) and set aside.
In a large microwave-safe bowl, melt 4 teaspoons butter.
Remove from microwave and add the hash browns and egg whites.
Season with salt and black pepper to taste.
Using a wooden spoon, mix gently but thoroughly.
Divide the mixture evenly between the skillets (or muffin cups, or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup.
Bake for 15 minutes.
While the hash browns are cooking, prepare the filling.
In a small non-stick skillet, melt ½ teaspoon of butter over medium heat.
Add the onion, bell pepper and ham.
Cook, stirring occasionally, until the onion has softened.
Season with salt and pepper.
Remove the skillets (or other cooking vessels) with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each.
Top with the cheddar cheese.
Bake for 2 minutes.
Remove skillets (or other cooking vessels) from the oven and crack two eggs into each (or all six into a 10-inch skillet, or one egg into each muffin cup or ramekin).
Season lightly with salt and pepper.
Bake until whites are set but yolks still runny – about 7-8 minutes.
If using mini skillets, muffin cups, or ramekins – serve directly from the cooking vessel. If using one 10-inch skillet, cut into six portions and serve immediately.
For breakfast, all that's needed is some toast or biscuits with butter and jam, coffee, juice, and/or tea. For brunch, these skillets are delicious served with a tossed green salad or with a mixed fruit salad.Any leftovers can be stored in the refrigerator in an airtight container for about 3 days. To reheat, I suggest using the microwave with the "auto reheat" setting.