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Southwest Baked Egg Breakfast Cups
Recipes
Ingredients:
– 2 cups refrigerated hash browns, uncooked
– 8 whole eggs, large
– 1/2 cup California cottage cheese
– 1/2 teaspoon baking powder
– 1/4 cup diced bell pepper
– 2 tablespoons salsa, chunky
– 2 ounces green chiles, diced
– salt and pepper to season
– 1/2 cup black beans
– 1/2 cup California Mexican cheese blend
– 1 teaspoon Smoked Paprika
– 2 tablespoons fresh Cilantro, chopped
– 1/2 cup California Queso Blanco Cheese, shredded
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Directions:
Preheat oven to 375. Coat a 12-cup muffin tin with cooking spray. Fill each muffin tin with approximately 1/8 cup of potatoes, season with salt and pepper. Bake 15-20 minutes or until they start to turn golden brown on top. While potatoes are baking, whisk eggs in a medium bowl and combine with cottage cheese, baking powder, bell peppers, salsa, green chiles and salt and pepper to taste. Remove potatoes from oven, fill each cup with about 1 tablespoon of black beans and California Mexican cheese blend, then evenly divide egg mixture into each cup. Top each egg cup with a sprinkle of cilantro and paprika and a pinch of shredded queso blanco cheese. Return to the oven and bake an additional 25 minutes or until they puff up nicely and are just barely set on top (do not overcook or they will be spongy). Enjoy warm, or let cups cool completely to room temperature and store leftovers in the fridge in an airtight container. To reheat, wrap the egg cup in a paper towel and reheat in microwave for about 30-45 seconds. Be careful not to microwave too long or they will get tough.
Makes 12 servings.
Photo and recipe courtesy of Cheryl Sousan of TidyMom.net
Nutritionals
- Portions: 6
- Kcals: 256
- Fats(g): 12
- Carbohydrates(g): 18
- Protein(g): 18
- Fiber(g): 3
- Sodium(mg): 537
Disclaimer
The nutrition information provided is an estimate and is for informational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. While classifications were prepared by a registered dietitian, this information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. These recipe categories are for general menu planning and educational purposes and are not individualized nutrition or medical nutrition therapy. Always seek the advice of your physician, registered dietitian, or a qualified health provider with any questions you may have regarding a medical or health condition, nutrition needs or diet. We strive to provide accurate data using industry-standard tools, but these figures can vary greatly depending on the specific brands, quantities, and preparation methods used in your own kitchen.
High Protein
These categories are not complete meal plans and do not guarantee any specific health outcome. They are simply a way of organizing recipes by approximate macronutrient pattern.
For the purposes of recipe classification, "high protein" is operationally defined as providing ≥20% of the Daily Value (DV) for protein per serving, as established by the (2020-2025) Dietary Guidelines for Americans.
Recipes bearing the high-protein designation are provided solely for general dietary planning purposes. These recipes are not intended to serve as medical nutrition therapy, nor should they be used to adjust pharmacological interventions or substitute for individualized clinical recommendations from qualified healthcare professionals.
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© 2026 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2026 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.