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- 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
- 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.
This recipe is a personal recipe added by Megank66 and has not been tested or endorsed by MyRecipes.
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BREAKFAST CUPCAKES Recipe at a Glance
- COURSE: Breakfast/Brunch