Breakfast Cupcakes

Name: Breakfast Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Depends of size of muffin pans
Ingredients: 20 oz hash brown potatoes; 2 large eggs beaten; 4 Tbsp flour; 1 small sweet onion grated; 2 slice deli ham chopped; 1 c mozzarella cheese; 1/2 c pepper jack cheese; salt and pepper to taste; 12 scrambled eggs; chive for garnish

By Eddy Thiel
@eddythiel

Fun thing to make for brunch!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Depends of size of muffin pans

Prep:

15 Min

Cook:

30 Min

Ingredients

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20 oz

hash brown potatoes
2 large

eggs beaten
4 Tbsp

flour
1 small

sweet onion grated
2 slice

deli ham chopped
1 c

mozzarella cheese
1/2 c

pepper jack cheese
·

salt and pepper to taste
12

scrambled eggs
·

chive for garnish

How to Make Breakfast Cupcakes

Step-by-Step

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. 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. 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. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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