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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.

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 (1) 1 Reviews
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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6

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

SAVE ON THIS RECIPE!

LOCATION

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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