Real Recipes From Real Home Cooks ®

breakfast cupcakes

Recipe by
Joyce Wall
Middleburg, FL

Picked this one up from a facebook post

yield 12 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For breakfast cupcakes

  • 1-20 oz
    pkg preshredded hash brown potatoes
  • 2 lg
    eggs, slightly beaten
  • 4 Tbsp
  • 1 sm
    sweet onion
  • 2 slice
  • 1 c
    shredded mozzarella cheese
  • 1/2 c
    parmesean cheese
  • salt & pepper
  • 1
    dozen eggs, scrambled
  • chives for garnish

How To Make breakfast cupcakes

  • 1
    Preheat the oven to 400 degrees and lightly spray a 12 cup muffin pan with non-stick cooking spray.
  • 2
    Mix the first eight ingredients together in a large bowl.
  • 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 scrambled eggs into each nest and top with chives.