BREAKFAST CUPCAKES Recipe

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Ingredients

Count

Nutrition

206

Calories

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Ingredients:

Serving

20 oz 1 20 ounce package pre-shredded hashbrown potatoes
2 large eggs lightly beaten
4 tbsp flour
1 small sweet onion coarsely grated
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese grated
12 eggs, scrambled
1 package of pancetta diced
1 tbsp chives for garnish

Directions:

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first six ingredients together in a large bowl. 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. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	206.25 Kcal (864 kJ)
Calories from fat	87.92 Kcal
		% Daily Value*
Total Fat	9.77g	15%
Cholesterol	206.27mg	69%
Sodium	342.44mg	14%
Potassium	307.89mg	7%
Total Carbs	16.18g	5%
Sugars	2.69g	11%
Dietary Fiber	1.94g	8%
Protein	13.79g	28%
Vitamin C	4.9mg	8%
Iron	1mg	6%
Calcium	197.8mg	20%

Amount Per 100 g
Calories	125.69 Kcal (526 kJ)
Calories from fat	53.58 Kcal
		% Daily Value*
Total Fat	5.95g	15%
Cholesterol	125.69mg	69%
Sodium	208.68mg	14%
Potassium	187.62mg	7%
Total Carbs	9.86g	5%
Sugars	1.64g	11%
Dietary Fiber	1.18g	8%
Protein	8.41g	28%
Vitamin C	3mg	8%
Iron	0.6mg	6%
Calcium	120.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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