Tex Mex Hash Brown Egg Cups
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!
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.
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.
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!
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!
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?
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?!)
Tex Mex Hash Brown Egg Cups
- 2 tbsp olive oil
- 12 mini hashbrown patties
- 12 eggs
- 1 cup shredded cheddar cheese
- 1/2 cup diced red and green pepper
- chili powder salt and pepper to taste
- 1/3 cup finely chopped cilantro
- 1 avocado sliced
- Salsa to serve
- Sour cream to serve
- 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.
Will you be making these Tex Mex Hashbrown Egg Cups? If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook 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!