Breakfast Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 20 ounce package pre-shredded Hash Brown-Style Potatoes
2 - Large Eggs, Lightly beaten
4 - Tbsp 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 lightly
Shredded Cheddar Cheese for garnish
Chives for garnish
sour cream for topping - optional.
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Directions: |
Directions:1) Preheat the Oven to 400º F
2) Lightly spray a 12 cup muffin tin with non stick cooking spray
3) Mix the first eight ingredients together in a large bowl.
4) Spoon potato mixture into each prepared muffin cup until about 1/3rd full.
5) Gently press the potato mixture down in the middle and up the sides of each cup.
6) Bake until Golden Brown, About 25-30 minutes.
If the "nest" have puffed up too much in the center scoop out a little with a teaspoon.
7) Spoon a few tablespoons of Scrambled Eggs into each nest and top with cheddar cheese and Chives.
*8) If desired top with dab of sour cream. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 Hr |
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