Real Recipes From Real Home Cooks ®

breakfast cupcake

(1 rating)
Recipe by
Karen Petree
St. Joseph, MO

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

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For breakfast cupcake

  • 1
    20 ounce package pre-shredded hash brown-style potatoes
  • 2
    large eggs, lightly beaten
  • 4 Tbsp
  • 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

  • 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.