Breakfast Cupcakes

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

Breakfast Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • 1

    cup shredded mozzarella cheese

  • ½

    cup parmesan cheese, grated

  • Salt and freshly ground black pepper, to taste

  • 1 dozen

    eggs, scrambled

  • Chives, for garnish


Preheat the oven to 400° 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 scrambled eggs into each nest and top with chives.


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