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Friday, May 10, 2013

Breakfast Cupcakes



One of J.'s roommates requested that I make this recipe which comes from Sticky Gooey Creamy Chewy. We already had most of the ingredients and this had a lot of down time so it was a really great recipe to make on a lazy Sunday morning.


Ingredients:
-1 20 ounce package pre-shredded hash brown-style potatoes
-2 large eggs, lightly beaten
-4 tablespoons flour
-1 small sweet onion, coarsely grated
-1 cup shredded mozzarella cheese
-1/2 cup grated Parmesan cheese
-Salt and freshly ground black pepper to taste
-1 dozen eggs, scrambled
-Sour Cream and chives for garnish


Mix together the first seven ingredients. 
Press into a greased muffin pan, make sure the muffin pan is really greased. 

It's not too hard to get the hash brown mixture to form cups, place some in the center, then press it up the sides of the muffin tin with the back of a spoon.

You'll need to make scrambled eggs out of a dozen eggs.

Remove the hash brown cups.

Fill with scrambled eggs.
Top with sour cream and chives. 

Serve.

First, you need make sure that the muffin tin is really greased, I had difficulty getting some of the hash brown cups out of the pan, three out of twelve to be exact. Second, you really do not need to make a dozen eggs into scrambled eggs, we had a lot of leftovers -- six to eight eggs would have been really good. I was able to eat three to four breakfast cupcakes because they were really filling.

Overall this was a good recipe, the hash brown cups did not crisp up as much as they did in the picture in the original blog, but the hash brown cups were cooked fine. If I had all of the ingredients on hand and was looking for something to make I would do this again.

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