Breakfast Cupcake

Recipe Rating:
 1 Rating
Serves: 12
Prep Time:
Cook Time:
Cooking Method: Bake


1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 Tbsp flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 c shredded mozzarella cheese
1/2 c grated parmesan cheese
salt and freshly ground black pepper to taste
1 dozen eggs, scrambled
chives for garnish

The Cook

Karen Petree Recipe
Lightly Salted
Kansas City, MO (pop. 459,787)
Member Since Oct 2010
Karen's notes for this recipe:
I saw this posted on my friend's Facebook page and can't wait to try it on our next camping excursion.
Make it Your Way...

Personalize This


Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first seven ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred)
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. 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 and top with chives.

Gift Membership