Best 2 Mexican Hash Brown Breakfast Cupcakes Recipes
Are you looking for a unique and delicious breakfast dish that will tantalize your taste buds? Look no further than Mexican hash brown breakfast cupcakes! These mouthwatering treats combine the crispy crunch of hash browns with the savory flavors of Mexican spices and cheese. They are perfect for any occasion, from a weekend brunch to a weekday pick-me-up. With just a few simple ingredients and a little time, you can create a culinary masterpiece that will leave your family and friends asking for more. So grab your apron, preheat your oven, and let's embark on a culinary journey to create the ultimate Mexican hash brown breakfast cupcake!
Here are our top 2 tried and tested recipes!
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.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
- Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
- 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.
- Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray. Make potatoes as directed on box, omitting margarine. When done, place in large bowl. 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. Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro. 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.
Tips:
- Choose the right potatoes: Yukon Gold or russet potatoes are best for hash browns because they hold their shape well and have a good starch content.
- Shred the potatoes finely: This will help them cook evenly and crispy.
- Season the potatoes well: Salt, pepper, and garlic powder are a good starting point. You can also add other spices, such as chili powder or cumin.
- Don't overcrowd the pan: When cooking the hash browns, make sure to give them enough space so that they can cook evenly. Otherwise, they will steam and become soggy.
- Cook the hash browns over medium heat: This will help them cook through without burning.
- Use a non-stick skillet: This will help prevent the hash browns from sticking to the pan.
- Flip the hash browns once: When the bottom of the hash browns is golden brown, flip them over and cook the other side until it is also golden brown.
- Serve the hash browns immediately: They are best eaten fresh out of the pan.
Conclusion:
Mexican Hash Brown Breakfast Cupcakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd because they can be made ahead of time and reheated. The combination of hash browns, eggs, cheese, and salsa is sure to please everyone. So next time you are looking for a hearty and satisfying breakfast, give Mexican Hash Brown Breakfast Cupcakes a try!
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