BREAKFAST CUPCAKES

This recipe is one of my favorites to make for breakfasts because it isn’t difficult, it can be customized to what sounds good/what I have on hand, they are great for eating on the go, and they are delicious. They also make for a great brunch item and are beautiful on display. Not that how they display matters, but it is plus!

I usually add finely chopped fresh herbs to the egg mixture for the wonderful flavor. My family’s favorite is when I use pepper-jack cheese and add tomato. I have to make sure I remove all the tomato seeds and pat the tomato pieces with a paper towel to remove as much moisture as possible. If I don’t, the egg mixture is watery and doesn’t bake up fluffy.

These are great to have in the freezer, so you have a quick breakfast option. My family is notorious for running late and these keep us from skipping breakfast.

Enjoy!

INGREDIENTS:

1 20 oz. package pre-shredded hash brown-style potatoes
2 large eggs – lightly beaten
4 tablespoons flour
1 small-medium 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
8-10 eggs – scrambled
Chives for garnish

DIRECTIONS:

Preheat the oven to 400° F.
Generously butter, or spray with non-stick cooking spray, a 12-cup muffin tin …