Best Mexican Hash Brown Breakfast Cupcakes Recipes

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Mexican Hash Brown Breakfast Cupcakes image

Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 box (5.2 oz) Betty Crocker™ Seasoned Skillets® hash brown potatoes
Hot water and salt called for on potato box
1 small red onion, diced
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup shredded Cheddar cheese (2 oz)
2 eggs, beaten
1 medium avocado, pitted, peeled and sliced
1 cup sour cream
Fresh cilantro leaves, if desired

Steps:

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.

Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)

Mexican Hash Brown Breakfast Cupcakes Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

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

Steps:

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.

MEXICAN HASH BROWN BREAKFAST CUPCAKES

Mexican Hash Brown Breakfast Cupcakes image

Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.

Provided by @MakeItYours

Number Of Ingredients 9

Ingredients

1 box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes
Hot water and salt called for on potato box
1 small red onion, diced
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 cup shredded Cheddar cheese (2 oz)
2 eggs, beaten
1 medium avocado, pitted, peeled and sliced
1 cup sour cream
Fresh cilantro leaves, if desired

Steps:

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.