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Mexican Hash Brown Breakfast Cupcakes
Mexican Hash Brown Breakfast Cupcakes
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Prep Time:
20 minutes
Total Time:
45 minutes
Experience a flavorful and spicy twist on breakfast with Mexican breakfast cupcakes.
Ingredients:
  • 1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
  • Hot water and salt called for on potato box
  • 1 small red onion, diced
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 2 eggs, beaten
  • 1 medium avocado, pitted, peeled and sliced
  • 1 cup sour cream
  • Fresh cilantro leaves, if desired
Instructions:
  • Preheat oven to 375°F and coat 12 regular-size muffin cups with cooking spray.
  • Prepare the potatoes according to the package instructions, excluding margarine. Transfer the cooked potatoes to a large bowl.
  • In the same skillet, sauté the onion over medium heat until tender, stirring occasionally. Combine the cooked onion, green chiles, and cheese with the potatoes in a bowl. Mix in the beaten eggs. Distribute the mixture evenly into the muffin cups, filling each cup with about 1/3 cup of the mixture. Press the mixture down gently into the cups.
  • Bake until tops are beautifully golden and crispy, for about 25 to 30 minutes. Let them cool for 5 minutes, then serve with avocado, sour cream, and cilantro.

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