Breakfast Cupcakes Recipe
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Ingredients: |
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 (about 1 cup) 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
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Directions: |
Directions: 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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Number Of
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Number Of
Servings:12 |
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Personal
Notes: Thanks to the 40 Something Cowgirls Restless Riders Cookbook for this recipe!
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