Mexican Hash Brown Breakfast Cupcakes

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6

Ingredients

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

Directions

Directions

  • 1 Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
  • 2 Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
  • 3 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.
  • 4 Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
7g
37%
Trans Fat
0g
0%
Cholesterol
100mg
34%
Sodium
410mg
17%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
15%
Sugars
3g
3%
Protein
7g
7%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
4%
4%
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; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.