Ingredients for Breakfast Cupcakes
- Hash Brown Potatoes
- 2 large eggs (plus additional eggs for scrambling)
- Flour
- Sweet Onion
- Deli Ham
- Mozzarella Cheese
- Parmesan Cheese
- Salt & Freshly Ground Black Pepper
- Egg
- 1 tablespoon chopped fresh chives
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How to Make Breakfast Cupcakes
- Preheat oven to 400°F (200°C).
- Lightly grease a 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, combine 2 lbs russet potatoes (peeled and shredded), 1/2 cup shredded cheddar cheese, 1/4 cup chopped onion, 2 large eggs, 1/4 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
- Spoon the potato mixture into each muffin cup, filling about 1/3 full.
- Gently press the potato mixture down in the middle and up the sides of each cup to create a nest shape.
- Bake for 25-30 minutes, or until golden brown and cooked through.
- If the nests have puffed up too much in the center, gently scoop out a little with a teaspoon to create a well.
- Spoon 2-3 tablespoons of scrambled eggs into each nest. (Scramble eggs separately with a tablespoon of milk, salt and pepper to taste).
- Garnish with 1 tablespoon chopped fresh chives per nest.
Nutrition Information (Approximate per serving)
Sodium
210 g
Sugar
61g
Fat
277g
Carbs
80g
