Breakfast Cupcake

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

Instructions:

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.

Photo Credit: http://www.justapinch.com/me/angel57 
Source: http://www.justapinch.com