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Sunday fun. There is something about Sundays – brunch/lunch that says eggs. I put a creative spin on a traditional mexican scramble. I had a baked potato in the house and I shredded it and cooked the hash browns in a muffin pan to create potato baskets. Finished the dish off by putting the scrambled egg mixture into the baskets.Â
Recipe
Potato Baskets:
- Skin & shred one potato (made for baskets)
- Squeeze out addtional moisture, spray muffin pan with Pam and add potatoes to muffin pan pushing firmly against the bottom and sides
- Bake at 325 degrees for 10 – 12 minutes (keep an eye on them for desired crispness)
- Remove from pan and plate
Mexican Eggs:
- Dice 1/2 of a yellow onion and 1/4 each of red and green pepper. Saute for 3 minutes in 1 tbsp olive oil
- Add 1 tsp smoked paprika, 1/4 tsp each of salt, pepper and ancho chili powder and continue sauteing for 1 minute
- Add well beaten eggs ( I used 2 egg whites and 1 full egg) and scramble
- When eggs are almost firm add 1/4 – 1/2 cup of shredded mexican cheese and cook until firm
- Plate in Potato Baskets
Cool idea!!