Breakfast Cupcake

1
Karen Petree

By
@kpetree

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 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

How to Make Breakfast Cupcake

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.

Printable Recipe Card

About Breakfast Cupcake

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




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