Breakfast Muffins

INGREDIENTS:
20-ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten, plus 1 dozen (for scramble)
4 tablespoons flour
1 small sweet onion, coarsely grated
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt
Black pepper
Onion Powder
Garlic Powder
Chives for garnish

DIRECTIONS:
Preheat oven to 400°F

Lightly spray a 12-cup muffin tin with non-stick cooking spray and use baking cups.

Mix the first eight 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.

While the potato cups are baking, scramble 1 dozen eggs. Season with salt and pepper, garlic powder and onion powder, if desired.

Spoon a few tablespoons of scrambled eggs into each nest and top with chives.  If the nests have puffed up too much in the center, scoop out a little with a teaspoon.