Birthday Breakfast Cupcakes with Potatoes and Scrambled Eggs

This little birthday breakfast cupcake got rave responses in 2014. For those of you who may have missed it the first time around, here it is again. Definitely worth a second look. If you want to kick it up a notch, try using the Southern Style potatoes – very spicy!

Hubby’s birthday is coming up soon. We plan to celebrate early, since it’s difficult during the week to break away from work and really kick up our heels so to speak. We have a traditional dinner every year, which I will share later. Nothing special – Hubby is a very basic meat and potatoes kind of guy, but it’s his day, so that’s fine. Every year I make a big meat loaf, Au Gratin Potatoes and Green Beans. This year will be no different.

Breakfast Cupcakes
1 (20 oz) package pre-shredded hash brown-style potatoes (NOT the frozen kind!!)
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
Chopped Chives (optional)
Sour Cream for Garnish
Caviar for Garnish

Preheat the oven to 400 degrees and lightly spray a 12-cup muffin tin with non-stick cooking spray. In a large bowl, mix potatoes, 2 eggs, flour, onions, ham and cheeses together. 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. 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.

While the potato cups are baking, scramble remaining dozen eggs. If desired, add a little chopped chives to the eggs.

Spoon a few tablespoons of scramble eggs into each nest. Top with a dollop of sour cream and a little red caviar for a festive “cherry on top” look.

9 thoughts on “Birthday Breakfast Cupcakes with Potatoes and Scrambled Eggs

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