Mexican Hash Brown Breakfast Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HASH BROWN EGG CUPS RECIPE



Hash Brown Egg Cups Recipe image

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

20 oz refrigerated hash browns
1 cup grated cheddar cheese (divided)
1 tsp kosher sea salt
1/2 tsp ground black pepper
1/4 tsp paprika
pinch cayenne pepper
8 large eggs
2 tbsp milk (OR half and half)
4 slices cooked bacon (crumbled)
fresh parsley (chopped, optional garnish)

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



Mexican Hash image

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

12 ounces uncooked chorizo sausage
¼ cup chopped onion
2 teaspoons vegetable oil
1 (16 ounce) package frozen diced hash brown potatoes
½ teaspoon seasoning salt
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 tablespoons coarsely chopped cilantro
1 avocado, cubed

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



Mexican Hash Brown Breakfast Cupcakes image

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

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 (4.5 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

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)



BBQ Pulled Pork Hash Recipe - (4.7/5) image

Provided by á-50835

Number Of Ingredients 7

2 cups hash browns, frozen or fresh
1/4 cup white onion, minced
2 tablespoons vegetable oil
1 teaspoon salt
1 cup BBQ pulled pork
4 eggs
1/2 cup sharp cheddar cheese

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



Mexican Diced Potato Hash image

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

3 tablespoon vegetable oil or lard
1 pound round red potatoes, cut into 1/2-inch pieces
0.333 cup chopped onion
0.5 teaspoon salt
1 cup chopped tomato
1 fresh jalapeño or Anaheim chile pepper, seeded and chopped*
1 teaspoon ground cumin
0.333 cup shredded queso Chihuahua or Monterey Jack cheese (optional)

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



Breakfast Cupcakes Recipe image

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

30 ounces Hashbrowns (Frozen)
2 Tablespoons Vegetable oil
½ teaspoon salt
½ teaspoon pepper
6 eggs
2 Tablespoons milk
¾ cup bacon (cooked and crumbled)
¾ cup cheddar cheese (shredded)
½ cup spinach (chopped)

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!



Mexican Hash Brown Casserole! image

Provided by Rachel

Number Of Ingredients 19

1 pound bag of Frozen Ore Ida Shredded Hash Browns
1 15 oz . can tomato sauce
1 pound of lean ground beef
3 cups of Mexican 4 cheese blend of finely shredded cheese (or just cheddar cheese)
1 8 oz . package of cream cheese brought to room temperature
1 medium onion chopped
1 Tbsp . butter
Mexican Spice Blend Mix:
1/2 tsp . powdered garlic
1/2 tsp . ground cumin
1/2 tsp . ground coriander seed
3 tsp . chili powder
1 tsp . smoked paprika
1/2 tsp . salt
Topping suggestions:
chopped tomatoes
chopped green onions
sliced black olives
sour cream

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



Mexican Hash Brown Breakfast Cupcakes image

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

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 (4.5 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

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.

More about "mexican hash brown breakfast cupcakes recipes"

MEXICAN HASH BROWN SLIDERS - GREAT GRUB, DELICIOUS TREATS
mexican-hash-brown-sliders-great-grub-delicious-treats image
2015-05-15 Rinse and peel potatoes. Grate potatoes and set aside in a large bowl. Chop onions and bell pepper, add to potatoes and mix together. Form …
From greatgrubdelicioustreats.com
4.5/5 (2)
Category Breakfast, Brunch
Cuisine Mexican, Vegan, Whole Foods/Plant-Based
Estimated Reading Time 2 mins


10 BEST BREAKFAST CUPCAKES RECIPES | YUMMLY
10-best-breakfast-cupcakes-recipes-yummly image
Mexican Hash Brown Breakfast Cupcakes Betty Crocker hash brown potatoes, shredded cheddar cheese, cilantro leaves and 7 more Apple-Raisin Millet Breakfast "Cupcakes" Power Hungry
From yummly.com


MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE | SAY MMM
mexican-hash-brown-breakfast-cupcakes-recipe-say-mmm image
Recipe, grocery list, and nutrition info for 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.
From saymmm.com


BAKED HASH BROWN CUPS - EVERYDAY MADE FRESH
2020-04-07 Cheesy and crispy hash browns baked to a golden brown are perfect for your next breakfast! These Baked Hash Brown Cups will go with anything you have prepared. This …
From everydaymadefresh.com
4.6/5 (163)
Total Time 45 mins
Category All Breakfast
Calories 115 per serving
  • Bake for at least 40 minutes, or until the tops are golden brown. (time may vary depending on your preferences for doneness)


RECIPES FOR MEXICAN HASH BROWN BREAKFAST CUPCAKES WITH ...
Search popular online recipes for mexican hash brown breakfast cupcakes and easily save recipes, create organized grocery lists for the recipes and view nutritional information. Then save recipes for mexican hash brown breakfast cupcakes and use them in …
From saymmm.com


MEXICAN HASH BROWN BREAKFAST CUPCAKES
Mexican Hash Brown Breakfast Cupcakes. Be the first to Review/Rate this Recipe. Saved From: www.bettycrocker.com . prep: 20 min ; cook: 0 hr ; total: 20 min ; Print Save. US Metric. servings: Summary. Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice. Ingredients. 1 box (5.2 …
From mealplannerpro.com


WWW.BETTYCROCKER.COM
We would like to show you a description here but the site won’t allow us.
From bettycrocker.com


MEXICAN HASH BROWN BREAKFAST CUPCAKES | RECIPE | BREAKFAST ...
Jan 8, 2014 - Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice.
From pinterest.com


MEXICAN HASH BROWN BREAKFAST CUPCAKES - ALL INFORMATION ...
Mexican Hash Brown Breakfast Cupcakes Recipe - (4.6/5) top www.keyingredient.com. Preparation Step 1 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 …
From therecipes.info


MEXICAN HASH BROWN BREAKFAST CUPCAKES- TFRECIPES
MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5) Provided by á-174535. Number Of Ingredients 9. Ingredients; 1 (5.2-ounce) box Betty Crocker™ Seasoned Skillets® hash brown potatoes: Hot water and salt called for on potato box: 1 small red onion, diced: 1 (4.5-ounce) can Old El Paso™ chopped green chiles : 1/2 cup cheddar cheese, shredded (2 …
From tfrecipes.com


MEXICAN HASH BROWN BREAKFAST CUPCAKES | RECIPE | BREAKFAST ...
Mar 13, 2013 - Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice. Mar 13, 2013 - Try a new twist on breakfast with this Mexican breakfast cupcake--delicious south-of-the-border flavors come together with a hint of spice. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.ca


BREAKFAST CUPCAKES WITH HASH BROWNS - ALL INFORMATION ...
Breakfast Cupcakes / Six Sisters' Stuff new www.sixsistersstuff.com. 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.
From therecipes.info


MEXICAN HASH BROWN RECIPES
MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5) Provided by á-174535. Number Of Ingredients 9. Ingredients; 1 (5.2-ounce) box Betty Crocker™ Seasoned Skillets® hash brown potatoes: Hot water and salt called for on potato box: 1 small red onion, diced: 1 (4.5-ounce) can Old El Paso™ chopped green chiles : 1/2 cup cheddar cheese, shredded (2 …
From tfrecipes.com


Related Search