Breakfast Cupcakes

By Crick

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)

Details

Preparation time 10mins
Cooking time 35mins
Adapted from facebook.com

Preparation

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.