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BREAKFAST CUPCAKES

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BREAKFAST CUPCAKES 0 Picture

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
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste
  • 1 doz eggs, scrambled
  • Chives for garnish

Details

Preparation

Step 1

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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