Best 2 Mexican Hash Brown Breakfast Cupcakes Recipes
Indulge in a delightful culinary journey with Mexican Hash Brown Breakfast Cupcakes, a tantalizing fusion of flavors and textures that will awaken your taste buds. This innovative dish seamlessly blends the crispy, golden-brown exterior of hash browns with a savory filling inspired by the vibrant flavors of Mexican cuisine. Each cupcake is a symphony of textures, with the crispy hash brown base yielding to a soft, fluffy interior filled with a delectable combination of eggs, cheese, chorizo, peppers, and zesty spices. Accompanying this main recipe are three additional variations that cater to various dietary preferences and flavor profiles. The Vegetarian Hash Brown Breakfast Cupcakes offer a meatless alternative, while the Sweet Potato Hash Brown Breakfast Cupcakes provide a healthier twist with their vibrant orange hue and naturally sweet flavor. Last but not least, the Keto Hash Brown Breakfast Cupcakes are a low-carb delight, featuring a cauliflower-based hash brown base that maintains the crispy texture without compromising on taste.
Let's cook with our recipes!
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.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 6
Number Of Ingredients 9
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 HASH BROWN BREAKFAST CUPCAKES RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 9
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.
Tips:
- Use a non-stick muffin tin or line it with muffin liners for easy removal.
- Shred the potatoes finely so that they cook evenly.
- Season the potatoes well with salt, pepper, and chili powder for extra flavor.
- Be careful not to overcook the potatoes, as they will become dry and crumbly.
- Use a variety of toppings to create different flavor combinations. Some popular options include cheese, salsa, sour cream, and guacamole.
- Serve the breakfast cupcakes warm for the best flavor.
Conclusion:
Mexican hash brown breakfast cupcakes are a delicious and easy-to-make breakfast option that can be enjoyed by people of all ages. They are perfect for a quick and easy weekday breakfast or a special weekend brunch. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that will keep you full and energized all morning long.
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