Tex-Mex Egg & Hash Brown Cups


  1. PREHEAT oven to 400°F.

  2. COMBINE potatoes, flour, olive oil and half of the salt and pepper; PRESS evenly into bottoms and up sides of greased 6-cup jumbo muffin pan. BAKE for 25 to 30 minutes or until set and light golden.

  3. WHISK together eggs, 1 cup cheese, chili powder, hot sauce, and remaining salt and pepper. STIR in tomatoes, corn and cilantro. DIVIDE mixture among hash brown cups. SPRINKLE with remaining cheese.

  4. BAKE for about 25 minutes or until filling is set. LET cool for 10 minutes. RUN knife around edges of muffin cups; carefully REMOVE cups. TOP with salsa and SPRINKLE with green onion.


  • 12 large EGGS
  • 2 cups shredded potatoes
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. olive oil
  • 1/2 tsp. each salt and pepper, divided
  • 1 1/2 cups shredded Tex-Mex cheese, divided
  • 1/2 tsp. ancho chili powder
  • 1 Tbsp. hot sauce
  • 1 cup chopped tomatoes
  • 1 cup corn kernels
  • 1/4 cup fresh cilantro
  • 1 cup salsa
  • 1/4 cup chopped green onion


Mix-in variations: Spicy Bacon (crumbled cooked bacon and chipotle pepper); Veggie (cooked black beans, chopped broccoli florets, finely chopped zucchini and red pepper); or Breakfast Taco (crumbled cooked breakfast sausage, taco seasoning and topped with guacamole).

To save time, use refrigerated or frozen shredded potatoes.

This recipe is an excellent source of vitamin A, folate, protein and choline, and a good source of vitamin D.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.