EASY BREAKFAST CUPCAKES RECIPE

by Friend Recipes

For busy families, these savory scones are the perfect make-ahead breakfast. Egg and Cheese Breakfast Cupcakes are a creative breakfast sandwich solution that you can make in less than 30 minutes and store in the fridge or freezer whenever you need a healthy treat.

Whether you are rushing out the door to work in the morning, dropping the kids off at school, or heading home to your desk, you need something for breakfast. Ideally, this “something” will be delicious and filling without leaving you feeling drained for the rest of the day.

HOW TO MAKE BREAKFAST CUPCAKES?

Lightly spray a 12-cup muffin pan with nonstick cooking spray and preheat the oven to 400 degrees F.

The first eight ingredients should be combined in a large bowl. Fill each prepared muffin cup about 1/3 full of the potato mixture. Gently press the potato mixture into the center of each cup and up the sides.

Bake for 25 to 30 minutes or until golden. Scoop a little from the center of the nests that have puffed up excessively. Add a few spoonfuls of scrambled eggs and some chives to each nest.

WHAT YOU WILL NEED FOR BREAKFAST CUPCAKES?

  • 1 20-ounce bag of pre-cut hash brown potatoes
  • 2 large, lightly beaten eggs
  • Flour, 4 tbsp.
  • 1 small sweet onion, coarsely grated
  • 2 large slices of ham, broken into small pieces (about 1 cup)
  • 1 cup mozzarella cheese, shredded
  • Grated Parmesan cheese, half a cup
  • Add salt to taste, add freshly ground black pepper, and garnish with chives.

HOW CAN THIS RECIPE BE CUSTOMIZED?

Cheddar can be replaced with pepper, smoked Gouda, Swiss cheese, or fontina cheese.

Replace the sausage with cooked sliced ​​bacon or ham.

Instead, add sautéed spinach, mushrooms, broccoli, peppers, and onions, and skip the beef.

HOW TO FREEZE BREAKFAST CUPCAKES?

Cupcakes should be completely cooled before covering and refrigerated for up to 5 days, or muffins can be frozen for up to 3 months.

HOW TO REHEAT BREAKFAST CUPS?

Heat frozen cupcakes uncovered in the microwave for 80-90 seconds or until warm. Microwave the cupcakes for 20 to 25 seconds.

WHAT CAN WE SERVE WITH BREAKFAST CUPCAKES?

You can serve with breakfast cups:

  • Fruit salad
  • Cheese Hash Brown Casserole
  • Fruit dip with three ingredients
  • Blueberry scones
  • Orange glazed muffins
  • Cinnamon Apples in a pan

BREAKFAST CUPCAKES RECIPE

Recipe by Alexandra Jo
Servings

5

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1 20-ounce bag of pre-cut hash brown potatoes

  • 2 large, lightly beaten eggs

  • Flour, 4 tbsp.

  • 1 small sweet onion, coarsely grated

  • 2 large slices of ham, broken into small pieces (about 1 cup)

  • 1 cup mozzarella cheese, shredded

  • Grated Parmesan cheese, half a cup

  • Add salt to taste, add freshly ground black pepper, and garnish with chives.

Directions

  • Lightly spray a 12-cup muffin pan with nonstick cooking spray and preheat the oven to 400 degrees F.
  • The first eight ingredients should be combined in a large bowl. Fill each prepared muffin cup about 1/3 full of the potato mixture. Gently press the potato mixture into the center of each cup and up the sides.
  • Bake for 25 to 30 minutes or until golden. Scoop a little from the center of the nests that have puffed up excessively. Add a few spoonfuls of scrambled eggs and some chives to each nest.

Nutrition

  • Calories: 82kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 97mg | Potassium: 103mg | Vitamin A: 555IU | Vitamin C: 6.3mg | Calcium: 55mg | Iron: 0.8mg

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