Breakfast Cupcakes

Ingredients

• 1 20 oz pkg Frozen hash browns
• 2 large Eggs
• 4 TBSP Flour
• 1 small Sweet onion coarsely grated
• 2 slices Deli ham
• 6 slices Bacon
• 1 pkg Breakfast sausage
• 1 cup Mozzarrella cheese
• 1/2 cup Parmesan cheese grated
• Salt & pepper to taste
• 1 doz Eggs scrambled
• Chives for garnish

Instructions

1. Preheat the oven to 400 degrees F., and lightly spray two 12-cup muffin tins with non-stick cooking spray.
2. Mix the first eight 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.
3. Bake until golden brown, about 25-30 minutes.
4. If the nests have puffed up too much in the center, scoop out a little with a teaspoon.
5. Spoon a few tablespoons of scramble eggs into each nest and top with chives.