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Mexican Hash Brown Breakfast Cupcakes




Source of Recipe


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Mexican Hash Brown Breakfast Cupcakes

Bettycrocker.com – e-mail
Reviews rate this recipe 4.5 of 5 stars.
Exchanges & CC
Prep Time 20 min - Total Time 45 min
Servings 6

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

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 :
• 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.

One serving equals: 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 ++++ Exchanges: 1-1/2 Starch; 3-1/2 Fat; ++++ Carbohydrate Choice 1-1/2