(Image from the Internet)

Ingredients:
 
1 Twenty 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
 
Directions:

Preheat the oven to 400 degrees F.

Lightly spray a 12-cup muffin tin with non-stick cooking spray.

Mix the first eight ingredients together in a large bowl making sure to combine everything thoroughly.

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, forming a nest for the scrambled eggs.

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 and spoon a few tablespoons of scramble eggs into each nest.

Top with chives and serve.

* The nests can be prepared first with the scrambled eggs being made while they are cooling if a warm egg dish is desired.