breakfast cupcake
(1 rating)
I saw this posted on my friend's Facebook page and can't wait to try it on our next camping excursion.
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(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For breakfast cupcake
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120 ounce package pre-shredded hash brown-style potatoes
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2large eggs, lightly beaten
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4 Tbspflour
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1small sweet onion, coarsely grated
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2thick slices deli ham, chopped into small bits (about 1 cup)
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1 cshredded mozzarella cheese
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1/2 cgrated parmesan cheese
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salt and freshly ground black pepper to taste
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1dozen eggs, scrambled
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chives for garnish
How To Make breakfast cupcake
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1Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
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2Mix the first seven ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred)
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3Spoon 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.
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4Bake 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.
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5Spoon a few tablespoons of scramble eggs into each nest and top with chives.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Breakfast Cupcake:
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