Tex-Mex Egg and Hash Brown Cups

These fun and delicious cups are an easy weeknight dinner and a spicy start to the day for breakfast. Follow the mix-in variations to make the cups fit your ideal meal.

Thank you to the American Egg Board for the recipe!

• Spicy Bacon - crumbled cooked bacon and chipotle pepper
• Veggie - cooked black beans, chopped broccoli florets, finely chopped zucchini and red pepper
• Breakfast Taco - crumbled cooked breakfast sausage, taco seasoning, and topped with guacamole

• Yield: 6 servings
• Prep time: 20 min
• Cook time: 50 min
• Total time: 1 hour 10 min

Ingredients

• 2 cups shredded potatoes
• 1 Tbsp. all-purpose flour
• 1 Tbsp. olive oil
• ½ tsp. each salt and pepper, divided
• 12 large Braswell Family Farms eggs
• 1 ½ cups shredded Tex-Mex cheese, divided
• ½ tsp. ancho chili powder
• 1 Tbsp. hot sauce
• 1 cup chopped tomatoes
• 1 cup corn kennels
• ¼ cup fresh cilantro
• 1 cup salsa
• ¼ cup chopped green onion

Directions

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.