Norm's Rancho Hashbrown Baskets
Author: Norm
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.
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