Breakfast Cupcakes

Has anyone tried this recipe? My co-worker Cheryl Hoefler saw this on a Facebook friend’s page and thought it would be a great breakfast dish to add to Angel’s Kitchen. It looks like a fun one for any breakfast gathering, or for families on the go. I'm eager to try this one and will add a picture when I do. If you give it a whirl, please comment and let me know how it turned out! Thanks!

Ingredients:
1 20-oz. pkg. shredded hash browns, thawed
2 large eggs, lightly beaten
4 Tbsp. flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 C. mozzarella cheese, shredded
1/2 C. grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen cooked
eggs, scrambled*
chives for garnish

Directions:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with nonstick 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. Fill each nest with scramble eggs and top with chives.

This recipe is also featured on the blog Just a Pinch.

Savory Cooked Carrots

Savory, simple and healthy would describe this side dish from my co-worker Cheryl Hoefler. This is a creative way to add vegetables to the dinner plate. I gave this a try the other evening, and updated the picture. I have to say, I've never tasted anything quite like it – I loved the flavor!

Ingredients:
6 C. shredded carrots (about 2 pounds)
3/4 C. chopped green onion
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. celery salt
1/4 C. butter

Directions:
In a large bowl, combine the carrots, onions, brown sugar, salt and celery salt. Place mixture in an ungreased 1-1/2-qt. baking dish and dot with butter. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

Tip: Since I had some on hand, I added 2-3 Tbsp. of chopped red onion - yum!
Also, if you think a full 6 cups of shredded carrots in this recipe won't disappear fast enough at your home, try halving the recipe, or freezing leftovers.