By ohioeggs Breakfasts, Brunches
August 21, 2017
Add some spice to your morning with these Tex-Mex Egg and Hash Brown Cups.
1 hr 10 mins
1/2 tsp each salt and pepper, divided
1 1/2 cups shredded Tex-Mex cheese, divided
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.