Appetizers / Soups / Salads

Breakfast (Egg and Hash brown) Cupcakes is for Breakfast.

Breakfast (Egg and Hash brown) Cupcakes takes 10 minutes to prepare.

Breakfast (Egg and Hash brown) Cupcakes takes 40 minutes to cook.

Breakfast (Egg and Hash brown) Cupcakes makes 15 servings.

The ingredients for Breakfast (Egg and Hash brown) Cupcakes are:

20 oz shredded hash brown potatoes, thawed
2 eggs, lightly beaten
1 c. part-skim mozzarella cheese
1/5 c. grated parmesan cheese
1 small onion, chopped finely
1/4 c. flour
4 oz. deli ham, chopped finely
Salt & Pepper to taste

12 eggs, scrambled

OPTIONAL Garnishes:
sour cream
chives

Here is how you make Breakfast (Egg and Hash brown) Cupcakes:

Preheat oven to 400 degrees.Mix first 8 ingredients in a large mixing bowl. Spoon mixture into prepared (cooking spray) cupcake pans. Fill each compartment about 1/2 full then press mixture into bottom and sides to make a shell. Should make about 30.Bake for 35-40 minutes or until browned.Meanwhile, scramble the remaining dozen eggs. Once the hash brown shells are done baking, cool slightly and remove from cupcake pan onto a serving plate. Evenly divide the scrambled eggs into the hash brown shells and serve warm.Serving Size:?Makes 15 servings (2 "cupcakes" per serving)

The nutritional information for Breakfast (Egg and Hash brown) Cupcakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 193.0

• Total Fat: 9.1 g
• Cholesterol: 184.6 mg
• Sodium: 223.6 mg
• Total Carbs: 13.8 g
• Dietary Fiber: 1.5 g
• Protein: 11.6 g