Karen Petree Recipe

Breakfast Cupcake

By Karen Petree kpetree


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

Karen's Story

I saw this posted on my friend's Facebook page and can't wait to try it on our next camping excursion.

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
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Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy