breakfast cupcakes

Name: Breakfast Cupcakes
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1-20 ounce(s) pkg preshredded hash brown potatoes; 2 large eggs, slightly beaten; 4 tablespoon(s) flour; 1 small sweet onion; 2 slice(s) ham; 1 cup(s) shredded mozzarella cheese; 1/2 cup(s) parmesean cheese; - salt & pepper; 1 - dozen eggs, scrambled; - chives for garnish

84 Pinches 1 Photo

Joyce Wall

Middleburg, FL

Updated on Mar 29, 2014

Picked this one up from a facebook post

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prep time 10 Min

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

1-20 ounce pkg preshredded hash brown potatoes
2 large eggs, slightly beaten
4 tablespoons flour
1 small sweet onion
2 slices ham
1 cup shredded mozzarella cheese
1/2 cup parmesean cheese
- salt & pepper
1 - dozen eggs, scrambled
- chives for garnish

How To Make breakfast cupcakes

Step 1

Preheat the oven to 400 degrees and lightly spray a 12 cup muffin pan with non-stick cooking spray.

Step 2

Mix the first eight ingredients together in a large bowl.
Step 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.
Step 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.
Step 5

Spoon a few tablespoons of scrambled eggs into each nest and top with chives.
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