BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

Yield: 12 servings ( Serving Size: i cupcake )
Community Recipe from

Ingredients

  • 20 ounce(s) 1 20 ounce pkg pre-shredded hashbrown potatoes
  • 2 large eggs lightly beaten
  • 4 tablespoon(s) flour
  • 1 small sweet onion coarsely grated
  • 1 cup(s) mozzarella cheese shredded
  • 1/2 cup(s) parmesan cheese grated
  • 12 eggs, scrambled
  • 1 pkg of pancetta diced
  • 1 tablespoon(s) chives for garnish

Preparation

  1. Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first six 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.
June 2013

This recipe is a personal recipe added by Megank66 and has not been tested or endorsed by MyRecipes.

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