These cheesy potato cupcakes make a great meatless main dish, or serve as a side dish for breakfast or dinner.
box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes
cup Old El Paso™ Thick 'n Chunky salsa
cup Yoplait® Greek 100 plain yogurt (from 2-lb container)
Sliced green onions, if desired
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
Make potatoes as directed on box except omit butter and milk. Stir in salsa and eggs. Divide mixture evenly among muffin cups, about 1/3 cup each.
Bake 25 to 30 minutes or until tops are golden brown. Cool 5 minutes; carefully remove from muffin cups. Top cupcakes with yogurt; sprinkle with onions.
Serve these cupcakes for your next brunch with breakfast sausage and a fresh fruit salad.
Top these cheesy cupcakes with your favorite taco toppings, like chopped tomatoes, guacamole or crushed taco chips.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.