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

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Instructions

1- 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.

2- Spoon potato mixture into each prepared muffin cup until about 1/3 full.

3- 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.

5- If the nests have puffed up too much in the center, scoop out a little with a teaspoon.

6- Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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