Mexican Hash Brown Breakfast Cupcakes

Delicious south of the border flavors come together beautifully in these Mexican Hash Brown Breakfast Cupcakes.

Photo by Meredith M.
Adapted from bettycrocker.com
Golden crisped Mexican hash brown cupcakes topped with sour cream.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    (5.2-ounce) box Betty Crocker™ Seasoned Skillets® hash brown potatoes

  • Hot water and salt called for on potato box

  • 1

    small red onion, diced

  • 1

    (4.5-ounce) can Old El Paso™ chopped green chiles

  • 1/2

    cup cheddar cheese, shredded (2-ounces)

  • 2

    eggs, beaten

  • 1

    medium avocado, pitted, peeled and sliced

  • 1

    cup sour cream

  • Fresh cilantro leaves, if desired

Directions

Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray. Make potatoes as directed on box, omitting margarine. When done, place in large bowl. Using same skillet, cook onion over medium heat until soft, stirring occasionally. Add onion, green chiles and cheese to potatoes in bowl. Stir in beaten eggs. Divide mixture evenly among muffin cups, about 1/3 cup each. Press down into cups. Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro. Expert Tips: Substitute your favorite veggies in this savory cupcake; just be sure to cook them first in a skillet, and mix in with the potato mixture.

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