Breakfast Cupcakes

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.

• Ready In: 35 mins
• Serves: 1-2
• Yields: 12 Muffins

Ingredients

• 1 (20 ounce) package  pre-shredded hash brown potatoes
• 2  large eggs, lightly beaten
• 4  tablespoons flour
• 1  small sweet onion, coarsely grated
• 2  slices deli ham, thick slices, chopped into small bits (about 1 cup)
• 1  cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
•  salt & freshly ground black pepper
• 1  dozen egg, scrambled*
•  chives (to garnish)

Directions

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