This is a good Mexican style breakfast with all the essentials: Eggs, hashbrowns, chorizo, and beans.
Author: Norm
Recipe type: Breakfast
Serves: 12
Ingredients
2 cups grated cheese
6 eggs
3½ cups of hashbrowns ("Simply Potatoes" bag is the right size)
½ cup refried beans (black or pinto)
Cilantro
1 tube (about ⅓ pound) of chorizo
Instructions
Place the hashbrowns in a large bowl and add about ½ cup of grated cheese. Mix together.
Using a standard 12-muffin tin, fill each hole loosely with hashbrowns.
Using fingers, press the hashbrowns in each hole around the sides and bottom of the hole, forming a little cup.
Bake at 400 degrees for about 25 minutes
While the hashbrown cups are baking, brown the chorizo in a skillet.
Whip the 6 eggs in a pourable container or large measuring cup. Add salt and papper when whipping.
After the hashbrowns have baked, remove them from the oven.
In each cup, place about a teaspoon of refried beans, smashed with a spoon into the bottom of the cup.
Fill each cup with the scrambled egg mixture
Put a spoonful of chorizo in each cup.
Put a couple of leaves of cilantro in each cup
Mound some grated cheese on top of each cup
Place in the oven again, and bake at 400 for 13 minutes
Nutrition Information
Serving size: 1 muffin cup Calories: 140 Fat: 13.8 g Saturated fat: 6.17 g Unsaturated fat: .921 g Trans fat: 0 Carbohydrates: 10 Sugar: .2 g Sodium: 308 mg Fiber: .56 g Protein: 9.22 g Cholesterol: 120 mg
Recipe by Garrett Family Central at http://garrettfam.info/blog/norms-rancho-hashbrown-baskets/