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