Norm’s Rancho Hashbrown Baskets


Norm's Rancho Hashbrown Baskets
Nutrition Information
  • Serves: 12
  • 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 type: Breakfast
Prep time: 
Cook time: 
Total time: 
This is a good Mexican style breakfast with all the essentials: Eggs, hashbrowns, chorizo, and beans.
  • 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
  1. Place the hashbrowns in a large bowl and add about ½ cup of grated cheese. Mix together.
  2. Using a standard 12-muffin tin, fill each hole loosely with hashbrowns.
  3. Using fingers, press the hashbrowns in each hole around the sides and bottom of the hole, forming a little cup.
  4. Bake at 400 degrees for about 25 minutes
  5. While the hashbrown cups are baking, brown the chorizo in a skillet.
  6. Whip the 6 eggs in a pourable container or large measuring cup. Add salt and papper when whipping.
  7. After the hashbrowns have baked, remove them from the oven.
  8. In each cup, place about a teaspoon of refried beans, smashed with a spoon into the bottom of the cup.
  9. Fill each cup with the scrambled egg mixture
  10. Put a spoonful of chorizo in each cup.
  11. Put a couple of leaves of cilantro in each cup
  12. Mound some grated cheese on top of each cup
  13. Place in the oven again, and bake at 400 for 13 minutes