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    You are in: Home / Recipes / Breakfast Cupcakes Recipe
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    Breakfast Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sica's Note:

    Was posted on Facebook but was posted by a closed facebook group. It looked so yummy and didn't find the same recipe on here I'm adding it. Thanks John Hammer for posting.

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    Serves: 1-2



    Units: US | Metric


    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      Lightly spray a 12-cup muffin tin with nonstick cooking spray.
    3. 3
      Mix the first eight ingredients together in a large bowl.
    4. 4
      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.
    5. 5
      Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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    Ratings & Reviews:

    • on March 18, 2014


      I made this for my Sunday School group back in December. I thought I made more than enough but they just kept going back for more! This is a great recipe. The only modification I made was putting the uncooked scrambled eggs in before cooking and refrigerated it overnight so all I had to do was pop it in the oven the next morning.Thanks Sica.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Breakfast Cupcakes

    Serving Size: 1 (760 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3196.8
    Calories from Fat 1582
    Total Fat 175.7 g
    Saturated Fat 55.4 g
    Cholesterol 2500.5 mg
    Sodium 5046.4 mg
    Total Carbohydrate 242.1 g
    Dietary Fiber 21.0 g
    Sugars 15.4 g
    Protein 153.3 g

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