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
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
-
Step1Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
-
Step2Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
-
Step3Using 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.
-
Step4Bake 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 1/2Tips from the Betty Crocker Kitchens
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