Breakfast Cupcakes
Rating:
★★★★★ 1 vote
Comments:
Serves:
Depends of size of muffin pans
Prep:
15 Min
Cook:
30 Min
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
How to Make Breakfast Cupcakes
- 1Preheat 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.
