Taco seasoning brings zesty appeal to a hearty breakfast contained in hash brown cups.
- 2 cups shredded refrigerated or defrosted frozen hash brown potatoes
- 1 cup shredded Cheddar cheese (4 oz.)
- 1/2 tsp Mexican or taco seasoning
- 4 eggs
- salt and pepper
- Heat oven to 375F. Combine potatoes and cheese in medium bowl. Sprinkle with seasoning; toss to mix.
- Divide mixture evenly among four greased 1-cup ramekins or custard cups; press against bottoms and halfway up sides. Place on baking sheet.
- Bake in 375F oven 10 minutes. Break and slip an egg into each potato nest. Bake until whites are completely set and yolks begin to thicken but are not hard, 10 to 15 minutes longer. Sprinkle with salt and pepper.
Calories from Fat 133 (60%)
(23%)Total Fat 15g
(40%)Saturated Fat 8g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 8g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.