Mexican Hash Brown Breakfast Cupcakes

Mexican Hash Brown Breakfast Cupcakes

Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.

Prep Time



Total Time






box (5.2 oz) Betty Crocker® Seasoned Skillets® hash brown potatoes
Hot water and salt called for on potato box
small red onion, diced
can (4.5 oz) Old El Paso® chopped green chiles
cup shredded Cheddar cheese (2 oz)
eggs, beaten
medium avocado, pitted, peeled and sliced
cup sour cream
Fresh cilantro leaves, if desired
  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.
Makes 6 servings (2 cupcakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 100mg;
  • Sodium 410mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 7g;
Percent Daily Value*:
    • 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 Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.