Tex-Mex Egg and Hash Brown Cups
Tex-Mex Egg and Hash Brown Cups
These fun and delicious cups are an easy weeknight dinner and a spicy start to the day for breakfast. Follow the mix-in variations to make the cups fit your ideal meal.
Thank you to the American Egg Board for the recipe!
- Spicy Bacon - crumbled cooked bacon and chipotle pepper
- Veggie - cooked black beans, chopped broccoli florets, finely chopped zucchini and red pepper
- Breakfast Taco - crumbled cooked breakfast sausage, taco seasoning, and topped with guacamole
- Yield: 6 servings
- Prep time: 20 min
- Cook time: 50 min
- Total time: 1 hour 10 min
Ingredients
- 2 cups shredded potatoes
- 1 Tbsp. all-purpose flour
- 1 Tbsp. olive oil
- ½ tsp. each salt and pepper, divided
- 12 large Braswell Family Farms eggs
- 1 ½ cups shredded Tex-Mex cheese, divided
- ½ tsp. ancho chili powder
- 1 Tbsp. hot sauce
- 1 cup chopped tomatoes
- 1 cup corn kennels
- ¼ cup fresh cilantro
- 1 cup salsa
- ¼ cup chopped green onion
Directions
- Preheat oven to 400°F.
- Bake for about 25 minutes or until filling is set. Let cool for 10 minutes. Run knife around edges of muffin cups; carefully remove cups. TOP with salsa and sprinkle with green onion.
- Whisk together eggs, 1 cup cheese, chili powder, hot sauce, and remaining salt and pepper. STIR in tomatoes, corn and cilantro. DIVIDE mixture among hash brown cups. Sprinkle with remaining cheese.
- Combine potatoes, flour, olive oil and half of the salt and pepper; press evenly into bottoms and up sides of greased 6-cup jumbo muffin pan. BAKE for 25 to 30 minutes or until set and light golden.