Breakfast Cupcakes

Ingredients

• 20 ounce package pre-shredded hash brown-style potatoes
• 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

Instructions

1. Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin 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. If the nests have puffed up too much in the center, scoop out a little with a teaspoon.
4. Spoon a few tablespoons of scramble eggs into each nest and top with chives.