Breakfast Cupcakes

By McCarleyRHLAC

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

Ingredients

• 1 (20-ounce) package pre-shredded hash brown-style potatoes
• 2 large eggs, lightly beaten
• 4 tablespoons flour
• 1 small sweet onion, coarsely grated
• 2 thick slices deli ham, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup parmesan cheese, grated
• Salt and freshly ground black pepper, to taste
• 1 dozen eggs, scrambled
• Chives, for garnish

Preparation

Step 1

Preheat the oven to 400° 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 scrambled eggs into each nest and top with chives.