Breakfast Cupcakes

By Pattywak

You can't go wrong with breakfast cupcakes! This delicious and easy dish has all of your favorite breakfast staples all in one! If you really want to get crazy dip them in maple syrup!

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 into small bits
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 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 hash-browns, eggs, flour, onion, ham, and cheese 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.