BEST BREAKFAST CUPCAKES

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

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.