Tex Mex Hash Brown Egg Cups

• Meat

  • 12 Hashbrown patties, mini

• Produce

  • 1 Avocado
  • 1/3 cup Cilantro
  • 1/2 cup Red and green pepper

• Refrigerated

  • 12 Eggs

• Condiments

  • 1 Salsa to serve

• Baking & Spices

  • 1 Chili powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 1 Sour cream to serve

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 350 F.
• Grease muffin pan well with olive oil. Place hashbrown patties in the bottom of each tin. Add a little bit of cheddar cheese on top of hashbrowns. Crack eggs into each muffin tin, then add a little bit of red and green pepper to each.
• Season by sprinkling with salt, pepper and chili powder.
• Bake in oven for 13-18 min until each egg cup is cooked - these are done medium-well and I cooked them for 18 minutes. Cook them less if reheating or if you want a runnier egg.
• Top with chopped cilantro and serve with sliced avocado, salsa and sour cream.