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Mexican Hash Brown Breakfast Cupcakes

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By Betty Crocker Kitchens
Updated Jan 13, 2013
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Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.

Mexican Hash Brown Breakfast Cupcakes

  • Prep Time 20 min
  • Total 45 min
  • Servings 6
  • Ingredients 9
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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 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

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
  • Step 
    2
    Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
  • Step 
    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.
  • Step 
    4
    Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.

Nutrition

290 Calories
17g Total Fat
7g Protein
25g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
410mg
17%
Potassium
220mg
6%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
15%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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