Cheesy au Gratin Potato Cupcakes

These cheesy potato cupcakes make a great meatless main dish, or serve as a side dish for breakfast or dinner.

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 6

1
box (6.2 oz) Betty Crocker™ Ultimate au gratin potatoes
1/4
cup Old El Paso™ Thick 'n Chunky salsa
2
eggs, beaten
1
container (5.3 to 6 oz) low-fat Greek plain yogurt
Sliced green onions, if desired

  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 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.
  • 3 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
430mg
430%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
8%;
Iron
0%;
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;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.