Tex-Mex Egg and Hash Brown Cups

By ohioeggs  ,

August 21, 2017

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Add some spice to your morning with these Tex-Mex Egg and Hash Brown Cups.

  • Prep: 20 mins
  • Cook: 50 mins
  • 20 mins

    50 mins

    1 hrs 10 mins

  • Yields: 6 Servings


2 cups shredded potatoes

1 tbsp all-purpose flour

1 tbsp olive oil

1/2 tsp each salt and pepper, divided

12 eggs

1 1/2 cups shredded Tex-Mex cheese, divided

1/2 tsp ancho chili powder

1 tbsp hot sauce

1 cup chopped tomatoes

1 cup corn kernels

1/4 cup fresh cilantro

1 cup salsa

1/4 cup chopped green onion


PREHEAT oven to 400°F.

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.

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.

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.

Mix-in variations: Spicy Bacon (crumbled cooked bacon and chipotle pepper); Veggie (cooked black beans, chopped broccoli florets, finely Tex-Mex Egg and Hash Brown Cups chopped zucchini and red pepper); or Breakfast Taco (crumbled cooked breakfast sausage, taco seasoning, and topped with guacamole).

To save time, use refrigerated or frozen shredded potatoes.


Nutrition Facts

Serving Size1/6 Recipe
Total Fat19g
Saturated Fat8g
Total Carbohydrates23g
Dietary Fiber2g

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