Tex Mex Hash Brown Egg Cups
Ingredients
Instructions
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PREHEAT oven to 400°F.
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COMBINE potatoes, flour, olive oil and half of the salt and pepper; press evenly into bottoms and up sides of greased 6-cup jumbo muffin pan. Bake for 25 to 30 minutes or until set and light golden.
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WHISK together eggs, 1 cup cheese, chili powder, hot sauce, and remaining salt and pepper. Stir in tomatoes, corn and cilantro. Divide mixture among hash brown cups. Sprinkle with remaining cheese.
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BAKE for about 25 minutes or until filling is set. Let cool for 10 minutes. Run knife around edges of muffin cups; carefully remove cups. Top with salsa and sprinkle with green onion.
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ENJOY
Pro Tips
Mix-in variations: Spicy Bacon (crumbled cooked bacon and chipotle pepper); Veggie (cooked black beans, chopped broccoli florets, finely chopped zucchini and red pepper); or Breakfast Taco (crumbled cooked breakfast sausage, taco seasoning, and topped with guacamole).
To save time, use refrigerated or frozen shredded potatoes.
