HASH BROWN EGG CUPS RECIPE
Wow your brunch guests (or kiddos) with these adorable muffin-tin hash brown cups. They're easy to make and perfect to take on the go!
Provided by LifeMadeSimpleTeam
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Generously spray a standard size muffin tin pan with baking spray, set aside.
- In a large mixing bowl, combine the hash browns, 1/2 cup cheese, salt, pepper, paprika, and cayenne. Press the mixture into the bottom, creating a nest.
- Place in oven and bake for 20 minutes. Reduce heat to 350 degrees.
- In a medium mixing bowl whisk together the remaining 1/2 cup of cheese, eggs, milk, and bacon. Pour into the baked hash browns, then return to the oven to bake for 12-15 minutes or until fully set.
- Remove from the oven and allow to cool in the tins for 5 minutes before removing.
- Garnish with a pinch of salt and pepper, and freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts : ServingSize 12 serving, Calories 139 kcal, Carbohydrate 9 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 137 mg, Sodium 357 mg, Fiber 1 g, Sugar 1 g
MEXICAN HASH
Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
- Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
- Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
- Serve topped with cilantro and cubed avocados.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 31.1 g, Cholesterol 74.8 mg, Fat 49.1 g, Fiber 6.1 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 1528.1 mg, Sugar 4.2 g
MEXICAN HASH BROWN BREAKFAST CUPCAKES
Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
- Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
- 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.
- Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.
Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
BBQ PULLED PORK HASH RECIPE - (4.7/5)
Provided by á-50835
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Heat oil in a large, oven safe (preferably cast iron) skillet. Add hash browns and onion, cooking according to directions, minus 3 minutes. Sprinkle with salt and toss. Using the back of a spoon, create 4 wells and crack eggs into each one. Equally divide BBQ pulled pork in dollops around eggs. Transfer to oven. Bake until egg whites are opaque, but yolks are still shiny and runny, approximately 4-5 minutes. Top with cheese and return to oven until melted. approximately 1 minute. Remove, serve and enjoy your BBQ Pulled Pork Hash!
MEXICAN DICED POTATO HASH
This diced potato hash is the perfect side dish for your next Mexican dinner night. Want to make this dish even hotter? Add more chiles to ramp up the heat.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 8
Steps:
- In a large heavy skillet heat oil over medium heat. Add potatoes; cook 18 minutes or until tender and brown, stirring occasionally. Add onion and salt; cook 4 minutes or until onion is tender.
- Stir in tomato, jalapeño pepper, and cumin. Cook 3 minutes more or just until tomato is starting to soften and hash is heated through. If desired, sprinkle with cheese before serving.
Nutrition Facts : Calories 221 kcal, Carbohydrate 22 g, Cholesterol 10 mg, Protein 5 g, SaturatedFat 3 g, Sodium 373 mg, Sugar 4 g, Fat 13 g, ServingSize 3 1/2 cups, UnsaturatedFat 10 g
BREAKFAST CUPCAKES RECIPE
These Breakfast Cupcakes are so easy to make and are always a family favorite. If it has the word "cupcake" in it, my kids will of course, eat it for dinner.
Provided by Lauren
Categories Breakfast Main Course
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Grease a muffin tin, or line with foil cupcake liners.
- Mix together hash browns, oil, salt, and pepper.
- Divide hash brown mixture between the 12 cups.
- Bake for 35-40 minutes or until hash browns turn golden.
- While they are baking, mix together eggs, milk, bacon, cheese, and spinach.
- Divide and pour evenly over cooked hash browns. Bake for 10-13 minutes or until eggs are fluffy and cooked through.
- Let them cool for a few minutes.
Nutrition Facts : Calories 273 kcal, Carbohydrate 13 g, Protein 6 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 104 mg, Sodium 212 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN HASH BROWN CASSEROLE!
Provided by Rachel
Number Of Ingredients 19
Steps:
- Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!
MEXICAN HASH BROWN BREAKFAST CUPCAKES
Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffins cups with cooking spray.
- Make potatoes as directed on box, omitting margarine. When done, place in large bowl.
- 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.
- Bake 25 to 30 minutes or until tops are golden brown and crispy. Cool 5 minutes. Serve with avocado, sour cream and cilantro.
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