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
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GF GFR
[email protected]I love these cupcakes!
Lusanda Sibidla
[email protected]These cupcakes are so good, I could eat them every day.
Roblox Bacon
[email protected]I'll definitely be making these cupcakes again and again.
A VILLAN PRODUCTION
[email protected]These cupcakes are the best!
Mubashir Mubashir
[email protected]I can't wait to make these cupcakes again.
md jubyr md jubyr
[email protected]These cupcakes are a must-try for any brunch lover.
Md Alamin Khan
[email protected]I highly recommend this recipe to anyone who loves breakfast.
kishore Lal
[email protected]These cupcakes are the perfect way to impress your friends and family.
merwan jami
[email protected]I'm so glad I found this recipe. These cupcakes are a lifesaver on busy mornings.
alamin Cutu
[email protected]These cupcakes are a fun and delicious way to start your day.
Rebecca Mcguire
[email protected]I love that these cupcakes can be customized to your own taste. I added some salsa and avocado to mine.
Luke Johns
[email protected]These cupcakes are the perfect way to use up leftover hash browns.
kira kitay
[email protected]I added some chopped green peppers and onions to my cupcakes for a little extra flavor. They turned out great!
Steven Taylor
[email protected]These cupcakes are so easy to make, even for a beginner cook like me. I'm definitely going to be making them again.
Ngato Mahlaela
[email protected]I'm not a big fan of hash browns, but I really enjoyed these cupcakes. The eggs and cheese help to balance out the flavor.
Muhammed Sami
[email protected]These are the perfect grab-and-go breakfast. I often make a batch on the weekend and then eat them throughout the week.
Uzair Hamid
[email protected]I love that these cupcakes can be made ahead of time and reheated in the microwave. It's so convenient for busy mornings.
Somaar Shah
[email protected]I've made these cupcakes twice now and they're always a crowd-pleaser. The combination of hash browns, eggs, and cheese is perfect.
Raja Mujtaba
[email protected]These breakfast cupcakes were a hit with my family! They're easy to make and packed with flavor. I especially loved the crispy hash brown crust.