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Breakfast Cupcakes


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Rate this recipe 4.6/5 (29 Votes)
Breakfast Cupcakes 1 Picture


  • 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)


Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

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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