Southwest Baked Egg Breakfast Cups

January 03, 2018

Southwest Baked Egg

Breakfast Cups


2 c refrigerated Hash Browns 8 large Eggs 1/2 c small curd Cottage Cheese 1/2 tsp Baking Powder 2 tbsp Chunky Salsa 2 oz diced Green Chilis Salt & Pepper to taste 1/2 c Black Beans 1/2 c Mexican Cheese blend 1 tsp Smoked Paprika 1/2 c Mozzarella Cheese	Preheat oven to 375 degrees. Coat a 12-cup muffin tin with cooking spray. Fill each muffin tin with about 1/8 c of potatoes. Season with salt and pepper. Bake 15-20 min or until they start to turn golden brown on top. While baking, whisk eggs in med bowl and combine with cottage cheese, baking powder, salsa, green chilies, and salt and pepper. Remove potatoes from oven, fill each cup with about 1 tbsp of black beans and Mexican cheese blend, then evenly divide egg mix into each cup. Top each cup with sprinkle of paprika and mozzarella. Return to oven and bake additional 25 min or until they puff up nicely and are barely set. Enjoy warm or let cool and store in airtight container in the fridge. Reheat by microwaving 30-45 sec.