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BREAKFAST CUPCAKES

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BREAKFAST CUPCAKES

1 20 once package pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 tablespoons flour

1 small sweet onion, cosrsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

DIRECTIONS:

Gather up the good stuff.  Hash brown potatoes, eggs, cheddar cheese….and of course the ham.

Mix the taters with some oil, salt and pepper.  Press it all into muffin cups lined with greased foil liners.  Bake the hash browns until they live up to their name….(you know….until they are brown)….That will take you about 45 to 55 minutes.

Meanwhile, whisk together eggs and milk.  Stir in shredded mozzarella and Parmesana and some crumbled ham.

Firmly press the baked hash brown with a ¼ cup measuring cup or a large spoon.  This makes more room for the egg, ham and cheese layer.

Add the egg mixture over the potato layer.  Staring to get how this is all going to happen??

Bake until the egg layer is set and a knife inserted into it come out clean.

Top off with garnish as desired‏

There you have it ….breakfast in a cupcake.

 

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