Breakfast Cupcakes

Photo by Annette H.
Adapted from facebook.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from facebook.com

Ingredients

  • 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

  • 1 doz

    eggs, scrambled and salted and peppered to taste

  • chives for garnish (optional)

Directions

Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first seven ingredients together in a large bowl. Salt and pepper to taste. Spoon this mixture into each prepared muffin cup until about 1/3 full. Gently press the mixture down in the middle and up the sides of each cup. Bake until lightly or golden browned as desired, about 20-30 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. Top with chives if desired.

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