Tex-Mex Egg & Hash Brown Cups

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  • Ingredients
    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

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 290

    Total fat: 22 g
    Saturated fat: 9 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 8 g

    Cholesterol: 400 mg
    Sodium: 953 mg
    Carbohydrates: 20 g
    Fiber: 3 g
    Sugar: 5 g
    Protein: 22 g
    Vitamin A: 283 mcg
    Vitamin D: 2 mcg
    Folate: 81 mcg
    Choline: 318 mg
    Calcium: 282 mg
    Iron: 3 mg
    Potassium: 608 mg

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


  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.

Insider Info

  • 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.