These Tex-Mex Egg Bakes are the perfect wake me up. Savory, with a hint of spice, and made with our Butcher Boy Vegetable Oil, this quick and easy breakfast will warm you up this winter season.
Tex-Mex Egg Bakes
INGREDIENTS
10 oz frozen hashbrowns
1 cup shredded sharp cheddar cheese
½ yellow onion, diced
3 T BUTCHER BOY VEGETABLE OIL
heaping ½ t salt
1 t cumin
1 t smoked paprika
12 eggs
Salt and pepper to taste
DIRECTIONS
Preheat oven to 400ºF.
Prepare muffin pan by spraying thoroughly with cooking spray or oiling each muffin well along the base and sides.
In a large bowl, stir together hashbrowns, cheese, onion, oil, salt, cumin, and paprika. Fill each muffin well with hashbrown mixture (a heaping ⅓ cup in each). Bake at 400ºF for 20 minutes.
Remove muffin pan from oven. Press a spoon into the center of each muffin well to create a divot. Crack an egg on top of each muffin well and top with salt and pepper. Return to the oven to bake for an additional 11-16 minutes, or until egg whites turn opaque and yolks reach desired firmness.
Run a butter knife gently around the edge of each muffin well to loosen each egg bake.
Serve hot, and garnish with green onions, cilantro, hot sauce, or pico de gallo.
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