breakfast cupcake
I saw this posted on my friend's Facebook page and can't wait to try it on our next camping excursion.
prep time
15 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 - 20 ounce package pre-shredded hash brown-style potatoes
- 2 - large eggs, lightly beaten
- 4 tablespoons flour
- 1 - small sweet onion, coarsely grated
- 2 - thick slices deli ham, chopped into small bits (about 1 cup)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- - salt and freshly ground black pepper to taste
- 1 - dozen eggs, scrambled
- - chives for garnish
How To Make breakfast cupcake
-
Step 1Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray.
-
Step 2Mix the first seven ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred)
-
Step 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.
-
Step 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.
-
Step 5Spoon a few tablespoons of scramble eggs into each nest and top with chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Eggs
Category:
Other Breakfast
Tag:
#Quick & Easy
Method:
Bake
Culture:
American
Ingredient:
Eggs
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