My kids love these breakfast cupcakes! These cupcakes are a star at brunch and great for entertaining. And they are super easy to whip up and are easily modifiable.
8-10 eggs – scrambled
1 20-ounces package of pre-shredded hash brown-style potatoes
4 tbsp flour
2 thick slices of deli ham – chopped into small bits (about 1 c.)
1 small-medium sweet onion – coarsely grated
1/2 c. grated Parmesan cheese
1 c. shredded mozzarella cheese
2 large eggs – lightly beaten
Chives for garnish
Salt and freshly ground black pepper to taste
HOW TO MAKE BREAKFAST CUPCAKES
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using non-stick cooking spray, generously grease a 12-cup muffin tin.
To Make the Nests:
Step 3: Place the hash browns, beaten eggs, flour, onion, ham, cheeses, and salt and pepper in a large mixing bowl. Mix well until blended.
Step 4: Into the prepared muffin cups, spoon the hash brown mixture to about 1/3 full. In the middle and up the sides of each cup, gently press the mixture.
Step 5: Place in the preheated oven and bake for about 25 to 30 minutes or until golden brown. When done, remove the cupcakes out of the oven. Then, adjust the oven temperature to 350 degrees F.
Step 6: Using the back of a spoon, press the puffed-up area down.
Step 7: Place the eggs in a large bowl and beat well. Into each nest, spoon/pour the egg mixture, and top with chives. Return to the oven and bake for an additional 12 to 15 minutes or until the egg is completely set.
Step 8: Let the muffins cool for about 5 minutes in the muffin tins before taking the muffins out of the tin. If desired, sprinkle a few freshly cracked peppers on top.
Instead of regular flour, use 1:1 gluten-free flour.
You can swap ham with vegetarian sausage (crumbled).
For this recipe, you are welcome to use your preferred cheese. I love sharp cheddar and pepper-jack.
If you want to add some veggies, you can! To the egg mixture, add a little amount of finely chopped spinach, bell peppers, or de-seeded tomatoes.
You can substitute half of the eggs with egg whites. I suggest measuring the egg whites to get the exact portion.
TO STORE: Keep any leftovers in an airtight container and store them in the fridge for up to 4 days.
TO FREEZE: You can also freeze the muffins. Let them cool completely, then wrap each in plastic wrap. Place them in a freezer bag or airtight container and freeze for up to 2 months.
REHEATING: To reheat, pop in the microwave until heated through. If frozen, take the muffins out of the plastic wrap, and individually wrap them in a damp paper towel. Place in the microwave and reheat until warmed through.