Breakfast Cupcake

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

Ingredients

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)
kpetree
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.
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Directions

1
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
2
Mix the first seven ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred)
3
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.
4
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.
5
Spoon a few tablespoons of scramble eggs into each nest and top with chives.
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