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BREAKFAST CUPCAKES

by admin June 13, 2018
BREAKFAST CUPCAKES
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IN A WORLD OF EXOTIC BAKED GOODS, THESE TAKE THE CAKE: CUPCAKES MADE FROM SHREDDED . THE FINAL FLAVOR IS PURE BREAKFAST, BUT LIKE NOTHING YOU’VE EVER TASTED.

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.

WW Points: 6

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Hi! I'm Clara, recipe developer, cookbook author, and Mom. Enjoy over 3,000 recipes, entertaining tips, and travel adventures!

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