Breakfast Cupcakes

By bobcat

Ingredients

• 1- 20 oz. package pre-shredded hash brown potatoes
• 2 large eggs
• 4 tablespoons flour
• 1 small sweet onion, chopped
• 1 cup minced ham, cooked sausage or bacon
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Cheddar cheese
• salt and pepper
• 1 dozen eggs, scrambled
• Cooking spray

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.

Just before removing potato nests from oven, scramble the dozen of eggs in a skillet. 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. May top with chives.