BREAKFAST CUPCAKES

BREAKFAST CUPCAKES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    20 ounce package pre-shredded hash brown-style potatoes

  • 2

    large eggs, lightly beaten

  • 4

    T flour

  • 1

    small sweet onion, coarsely grated

  • 2

    thick slices deli ham, cut into small bits, about 1 cup

  • 1

    cup shredded mozzarella cheese

  • ½

    cup grated parmesan cheese

  • Salt and pepper to taste

  • 1 doz

    eggs, scrambled

  • Chives for garnish

Directions

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.


Nutrition

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