Breakfast Cupcakes

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 (20 ounce) package pre-shredded hash brown potatoes
• 2 large eggs, lightly beaten
• 4 tablespoons flour
• 1 small sweet onion, coarsely grated
• 2 slices deli ham, thick slices, chopped into small bits (about 1 cup)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper
• 1 dozen egg, scrambled*
• chives (to garnish)

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 lightly spray a 12-cup muffin tin with nonstick cooking spray.
• 3 mix the first eight ingredients together in a large bowl.
• 4 spoon potato mixture into each prepared muffin cup until about 1/3 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.
• 5 spoon a few tablespoons of scramble eggs into each nest and top with chives.