BREAKFAST CUPCAKES
By á-170182
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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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