Preheat oven to 400 degrees F. Lightly grease with
butter 8 - 9 of the wells of a nonstick muffin
pan. In a medium mixing bowl whisk the eggs then
mix in the sour cream. Stir in both cheeses and
the chives. Add potatoes and mix well. Spoon them
into the pan filling the cups to slightly below
the top. Bake 25- 35 minutes until they pull away
from the sides of the cup and are golden brown.
Remove from oven and let them cool 5 minutes in
pan. Serve with sour cream if desired.
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