Breakfast Cupcakes Recipe


BREAKFAST CUPCAKES

 1 20 ounce package pre-shredded hash brown-style potatoes

 2 large eggs, lightly beaten

 4 tablespoons flour

 1 small sweet onion, coarsely grated

 2 thick slices deli ham, chopped into small bits (about 1 cup)

 1 cup shredded mozzarella cheese

 1/2 cup grated Parmesan cheese

 Salt and freshly ground black pepper to taste

 1 dozen eggs, scrambled* 

 chives for garnish

 Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives. 

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