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 chopped green chiles; 2 eggs, beaten; 1 leave Fresh cilantro if desired; 147 grams box Betty 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

Mexican Hash Brown Breakfast Cupcakes is a gluten free recipe with 6 servings. One serving contains 223 calories, 7g of protein, and 17g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have hash brown potatoes, cream, onion, and a few other ingredients on hand, you can make it. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 375F. 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