Mexican Hash Brown Breakfast Cupcakes

Name: Mexican Hash Brown Breakfast Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 medium avocado, pitted, peeled and sliced; 128 grams can Old El Paso® chopped green chiles; 2 eggs, beaten; 147 grams box Betty Crocker® Seasoned Skillets® hash brown potatoes; 1 small red onion, diced; 6 servings Hot water and salt called for on potato box; 57 grams 1/2 cup shredded Cheddar cheese; 237 milliliters sour cream

The recipe Mexican Hash Brown Breakfast Cupcakes could satisfy your American craving in approximately 45 minutes. One serving contains 219 calories, 7g of protein, and 17g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of avocado, chiles, water and salt called, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet.

Instructions

Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.

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Cooking Spray

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Oven

Make potatoes as directed on box, omitting margarine. When done, place in large bowl.

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Margarine

Potato

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Bowl

Using same skillet, cook onion over medium heat until soft, stirring occasionally.

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Onion

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Frying Pan

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.

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Green Chili Pepper