Tex-Mex Egg and Hash Brown Cups

Ingredients

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

Directions

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.

Notes

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.

Tex-Mex Egg and Hash Brown Cups

Ingredients

Directions

Notes

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