Breakfast Cupcakes

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Such a cute little breakfast, and you can make the molds and freeze them, then just fill with scrambled eggs.

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  • Average
  • Average budget

Ingredients

  • 3 potatoes, peeled and grated
  • 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

Preparation

Step 1

Preheat oven to 400 degrees, and lightly spray a 12-cup muffin tin with non-stick cooking spray.

Step 2

Mix the first 8 ingredients together in a large bowl.

Step 3

Spoon mixture into each prepared muffin cup until about 1/3 full. Press down the mixture in the middle and up the sides of the muffin cup.

Step 4

Bake until golden brown, about 25-30 minutes.

Step 5

Spoon a few tablespoons of scrambled egg into each cup. Garnish with chives.

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To make these vegetarian friendly simply omit the ham.