Breakfast Cupcakes

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

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. 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. 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.