Mexican Hash Brown Muffins Recipes

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MEXICAN HASH BROWN MUFFINS



Mexican Hash Brown Muffins image

Move aside traditional sweet muffins, because these savory Mexican hash brown muffins are ready to steal the show at your next brunch! Our hash brown muffins are packed with Mexican seasoning and just the slightest spicy kick that the whole family will love. While we love these flavor-packed bites for a Saturday morning brunch, they also fit right in as an appetizer to pass around while cheering on your favorite sports team. Keep these simple and just top with a dollop of sour cream or double the heat by adding Sriracha or your favorite hot sauce.

Provided by Old El Paso

Categories     Bakes     Entrees

Time 1h30m

Yield 12

Number Of Ingredients 8

1 bag (20 oz) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained and patted dry
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup sour cream
1 green onion, thinly sliced
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Heat oven to 400°F. Generously spray each of 12 regular-size muffin cups with cooking spray. In large bowl, mix potatoes, oil and taco seasoning mix. Divide evenly among cups; press lightly. Bake 55 to 65 minutes or until deep brown.
  • Top each muffin cup with green chiles, then sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.
  • Run knife around edges, and remove from muffin cups. Top with sour cream. Sprinkle with green onion and cilantro.

AMAZING MUFFIN CUPS



Amazing Muffin Cups image

Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.

Provided by From the Kitchen at Johnsonville Sausage

Categories     Trusted Brands: Recipes and Tips

Time 50m

Yield 12

Number Of Ingredients 9

12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
¼ cup chopped red bell pepper
chopped fresh chives or green onion

Steps:

  • Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
  • In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
  • Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
  • In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 8.7 g, Cholesterol 114.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 11.2 g, SaturatedFat 9.3 g, Sodium 412.6 mg, Sugar 0.3 g

AMAZING MUFFIN CUPS



Amazing Muffin Cups image

[DRAFT]

Provided by Food Network

Time 50m

Yield 12 Servings

Number Of Ingredients 9

2 Cups Shredded 4-Cheese Mexican Blend Cheese
3 Cups Ore-Ida® Country Style Hash Browns
1 Package Johnsonville® Original Breakfast Sausage Links (12 oz.)
3 Tablespoons Melted Butter
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
6 Eggs
1/4 Cup Chopped Red Bell Pepper
1 Tablespoon Chopped Fresh Chives or Green Onions

Steps:

  • 1. Pre-heat oven to 400°F
  • 2. In a bowl, combine the hash browns, butter, salt, and pepper. Press mixture onto the bottom and up the sides of the greased non-stick muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
  • 3. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups.
  • 4. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set and an internal temperature of 165°F has been reached.

MEXICAN HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)



Mexican Hash Brown Breakfast Cupcakes Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 9

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-ounces)
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. Expert Tips: Substitute your favorite veggies in this savory cupcake; just be sure to cook them first in a skillet, and mix in with the potato mixture.

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

MEXICAN HASHBROWN'S



Mexican Hashbrown's image

Make and share this Mexican Hashbrown's recipe from Food.com.

Provided by Diana Adcock

Categories     Breakfast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

2 large potatoes, shredded
1 medium onion
1 -2 jalapeno
1/2 lb chorizo sausage
1/2 lb sharp cheddar cheese, shredded
1 teaspoon Mexican oregano
1 teaspoon fresh ground black pepper
1 teaspoon salt
1/4 cup vegetable oil
2 scrambled eggs (optional)
1 medium tomatoes (optional)
1 can olive (optional)
2 green onions (optional)
sour cream (optional)
salsa (optional)

Steps:

  • Put oven on broil.
  • In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
  • Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
  • When the oil is smoking add to skillet and press down.
  • After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
  • If so flip, and add more oil if you need to.
  • After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
  • So, on top you would place in this order, and remember, toppings are your choice.
  • Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
  • Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
  • Serve with sour cream and salsa.

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