BEST BREAKFAST CUPCAKES
When it comes to cupcakes, you can’t go wrong with this delicious recipe that I found over on the Heavenly Savings blog. This blog is written by a lovely lady named Krista, who shares all sorts of goodies, including a ton of recipes to choose from. When I laid eyes on these maple-glazed and bacon cupcakes, I was speechless! It’s bitterly cold here in PA, and I wanted a sweet treat to comfort my chilly bones. Well, Krista delivered. Thanks, Krista!
I think it’s safe to say that I will be a frequent visitor to the Heavenly Savings Blog. Krista has so many wonderful things to choose from. Her recipes literally make my mouth water. The next time I make something from Krista’s collection, I’ll remember to make a double batch because her food always goes fast in my house. If you haven’t yet tried these maple cupcakes, please do so soon!
Are you eagerly awaiting the details on how to prepare this delicious recipe? Wait no longer! Simply hop on over to the next page for a complete list of ingredients and instructions. Enjoy!
Why You’ll Love This Recipe
These breakfast cupcakes are a delightful twist on the traditional cupcake, perfect for a savory morning treat. They combine the comforting textures of hash browns with the rich flavors of cheese and ham, all topped off with fluffy scrambled eggs. It’s a breakfast classic in an easy-to-eat cupcake form!
Kitchen Equipment You’ll Need
- 12-cup muffin tin
- Large mixing bowl
- Grater
- Oven
- Non-stick cooking spray
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
- 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*
- Chives for garnish
Step-by-Step Instructions
- Preheat the oven to 400 degrees F, and lightly spray a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, mix the hash browns, beaten eggs, flour, grated onion, chopped ham, mozzarella cheese, Parmesan cheese, salt, and pepper until well combined.
- Spoon the 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 to form a nest shape.
- Bake the nests until golden brown, about 25-30 minutes. If they puff up too much in the center, scoop out a little with a teaspoon.
- Spoon a few tablespoons of scrambled eggs into each nest and top with chives for garnish.
Tips for Success
Make sure to press the mixture into the muffin cups firmly to create a proper nest shape. This will help hold the scrambled eggs in place. Also, be careful not to overfill the cups, as the mixture will expand slightly while baking.
Additional Tips or Variations
For a vegetarian version, skip the ham and add sautéed mushrooms or spinach instead. You can also experiment with different cheese varieties to suit your taste, such as cheddar or gouda.
Nutritional Highlights (Per Serving)
- Calories: 200
- Protein: 10g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 2g
Frequently Asked Questions (FAQ)
Can I make these breakfast cupcakes ahead of time?
Yes, you can prepare the potato nests ahead of time and store them in the refrigerator. Simply reheat and add the scrambled eggs when ready to serve.
How do I store leftovers?
Store any leftover breakfast cupcakes in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Can I freeze these?
It’s not recommended to freeze these cupcakes as the texture of the potatoes may change upon thawing.
Conclusion
These Best Breakfast Cupcakes are a fun and delicious way to start your day. They’re perfect for brunch gatherings or a hearty family breakfast. Give this recipe a try and let us know how it turned out for you! Don’t forget to share your creations and any variations you tried. Happy cooking!
