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Tex Mex Hash Brown Egg Cups

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These Tex Mex Hash Brown Egg Cups are the perfect addition to weekend brunch but also work as an on-the-go breakfast or fun party appetizer!

Tex Mex Hash Brown Egg Cups

This post is sponsored by Egg Farmers of Canada. Thanks so much for supporting the brands and organizations that help keep me up and running!

Okay, we need to talk about a few things today.

Primarily, the holidays coming up. I know it’s only December 5th but I haven’t started buying ANY of my Christmas gifts yet!!! Eeeep.

But in the spirit of procrastinating and trying to get too much done before the craziness of Christmas, let’s talk about simplicity, and these Tex Mex Hashbrown Egg Cups.

Tex Mex Hash Brown Egg Cups

Eggs are an absolute staple of mine when it comes to holiday entertaining.

You don’t need much to dress them up, and they are so versatile in that you can make them pretty much any which way and people are bound to love them. I’m drooling at the thought of multiple servings of scrambled eggs and poached eggs with arugula on avocado toast, and scrumptious omelets with loads of veggies…

Mostly, I’m just looking forward to a little bit of simple cheer in the upcoming weeks where I can sleep in and head downstairs for endless servings of brunch.

Welcome to the holidays, where every day is soon to feel like a cozy, lazy weekend morning.

Tex Mex Hash Brown Egg Cups

While these Tex Mex Hash Brown Egg Cups are the perfect make-ahead Christmas day breakfast, they are also amazing to take as holiday appetizers and can be whipped up in as little as half an hour.

Before all the lazy mornings on Christmas eve and New Year’s day, we’ve got endless holiday parties and potluck to attend, work functions and family events…and let me guess. You still need to figure out something to take to all these things, right?

Well, if you’re running low on time and need to take something healthy, wholesome and delicious, these babies are just what you need this season!

Tex Mex Hash Brown Egg Cups

I am always in love with the combination of hot sauce, fresh greens, salsas and eggs. There is something so simple about this kind of combo, but so explosive with flavour.

I mean, if I could eat Breakfast Tostadas and tacos every day for breakfast for the rest of my life, I would.

But these baked eggs are giving me a run for my money…

All you need for these Tex Mex Hash Brown Egg Cups is a dozen eggs, hash browns, a little bit of chopped bell peppers (whatever colour you have on hand will work), some fresh herbs and grated cheese, and boom – you’ve got breakfast for the week or an awesome contribution to a potluck!

Tex Mex Hash Brown Egg Cups

Pop in a hash brown pattie, top with some cheddar (aged or smoked would make a nice addition!), then crack an egg overtop and add in some peppers, or whatever veggie you have on hand that you need to get rid of.

Really, these things are meant for last minute improvisation and using up food that’s going to go bad. Sooooo Hash Brown Egg Cups are a win-win on all accounts. It’s really the simple things in life that are the best right, like cleaning out your fridge and enjoying something delicious with family and friends?

Tex Mex Hash Brown Egg Cups

You can also vary the cook times on these Tex Mex Hash Brown Egg Cups to reflect your own preference on how you like your egg yolks cooked. I mean, I like a slightly runny egg but too runny is no good (sorry if you’re a runny egg fan), while overcooking them is no better.

I’ve tested this recipe to be what I consider the perfect baked egg yolk: mostly hard, but still somewhat soft and gooey in the middle. The best of both worlds.

If you’re baking these ahead of time for any reason and want to reheat them, then I suggest undercooking by about 10 minutes and reheating them at the same temperature for 15 minutes. These Tex Mex Hash Brown Egg Cups travel well and are also handy to make ahead of time to store for later (don’t you just LOVE freezer-friendly breakfasts?!)

Print Recipe
Tex Mex Hash Brown Egg Cups Yum
Tex Mex Hashbrown Egg Cups
Votes: 3
Rating: 5
You:
Rate this recipe!
Course Appetizer
Prep Time 10 minutes
Cook Time 18 minutes
Servings
egg cups
Course Appetizer
Prep Time 10 minutes
Cook Time 18 minutes
Servings
egg cups
Tex Mex Hashbrown Egg Cups
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. 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.
  3. Season by sprinkling with salt, pepper and chili powder.
  4. 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.
  5. Top with chopped cilantro and serve with sliced avocado, salsa and sour cream.

Tex Mex Hash Brown Egg Cups

Will you be making these Tex Mex Hashbrown Egg Cups? If you try any of my recipes be sure to let me know on InstagramTwitterFacebook or in the comments, and be sure to use the hashtag #SimpleCheer to follow in on the conversation!

And did I mention there’s also a #SimpleCheer Twitter party on Wednesday December 7th with tons of prizes and Chef Lynn Crawford?! RSVP now as we’ll be sharing lots of make-ahead meals, simple timesaving tricks, and twists on classic dishes featuring Canada Grade A eggs! You won’t want to miss this!

See you there!

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17 Comments

  • Reply
    Julie | Bunsen Burner Bakery
    December 5, 2016 at 10:43

    These look soooo good! I make a lot of egg muffins for my 1.5 year old for breakfast, and we love Tex Mex varieties – especially with salsa and black beans. I’ve never thought about adding a hash brown ‘crust’ to the bottom though; delicious! These also freeze and reheat really well, which is perfect for holiday entertaining (or toddler breakfasts, ha!).

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:08

      Thanks so much Julie – I literally try to squeeze hash browns into just about every breakfast I can hehe. Isn’t Tex Mex the best?!

  • Reply
    Dannii
    December 5, 2016 at 11:03

    I am all for Tex mex food at all times of the day and this looks like an amazing breakfast.

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:10

      Thanks Dannii!

  • Reply
    Sandi (@fearless_dining)
    December 5, 2016 at 11:16

    These are such a fun idea. I wouldn’t have thought of them as an appetizer, but it definitely works :-).

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:11

      Thanks Sandi 🙂

  • Reply
    sue | theviewfromgreatisland
    December 5, 2016 at 11:41

    I’m a big ‘breakfast for dinner’ type, so I’d love these at the end of a busy day!

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:19

      Thanks Sue! Glad to know I’m not the only one!

  • Reply
    Beth @ Binky's Culinary Carnival
    December 5, 2016 at 12:36

    These look so good! My kids will love them for breakfast on the holidays! I agree with you, I could eat Mexican any day of the week for any meal!

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:22

      Totally Beth – every damn day hahaha

  • Reply
    Mark, Compass & Fork
    December 5, 2016 at 18:19

    What a colorful looking breakfast! Love all those herbs and spices. Nice photos.

    • Reply
      Taylor Stinson
      December 13, 2016 at 16:24

      Thanks so much Mark!

  • Reply
    Nicoletta @sugarlovespices
    December 6, 2016 at 11:22

    Although I am a sweet breakfast type of person, I’d love to try your Tex Mex hash brown egg cups. They look incredibly tasty and are such a great idea!

  • Reply
    Erin
    December 9, 2016 at 20:01

    Yum! Love breakfast ‘muffins’

  • Reply
    Kortney
    December 10, 2016 at 07:15

    These look like the perfect Christmas breakfast. We always have a ton of sweet treats so something with a savoury flare would definitely be a welcome addition.

  • Reply
    Jeff obelnicki
    December 11, 2016 at 10:58

    Awesome recipe. Will definitely make them again.

  • Reply
    Carol Borchardt
    December 11, 2016 at 22:00

    Love your recipes! They always look so crazy flavorful and tasty!

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