Breakfast Cupcake

Monday, June 3, 2013

  • 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 c shredded mozzarella cheese
  • ½ c grated parmesan cheese
  • salt and freshly ground black pepper to taste
  • 1 dozen eggs, scrambled
  • chives for garnish


  1. Preheat the oven to 400 degrees (F), and lightly spray a 12-cup muffin tin with non-stick cooking spray.
  2. Mix the first eight ingredients together in a large bowl. (Substitute bacon or sausage for the ham, if preferred).
  3. Spoon potato mixture into each prepared muffin cup until about ⅓ full. Gently press the potato mixture down in the middle and up the sides of each cup.
  4. 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.
  5. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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