Ingredients
- 4 ea. eggs, fried
- 1/2 ea. Avocados From Mexico, diced
- 1/2 c. button mushrooms, sliced and sautéed
- 1/2 c. frozen hash brown potato cubes, thawed to room temperature
- 1/2 c. gouda, grated
- 1/2 ea. lime, juiced
- 2 T. plain Greek yogurt
- Salt and pepper to taste
- Non-stick cooking spray to taste
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Instructions
- Preheat oven to 375°F.
- In a small bowl, combine the grated cheese with the frozen potato cubes that have been left to room temperature. Stir to combine.
- Use non-stick cooking spray to coat four muffin molds. Use your hands to press the potato and cheese mixture into each muffin mold, and up the sides of the mold, so it's shaped like a cup. Bake for 25 minutes or until golden brown and crispy.
- While the muffin cups are baking, combine the avocado, yogurt, lime juice, salt and pepper in a food processor and blend until smooth.
- While the muffin cups are baking, combine the avocado, yogurt, lime juice, salt and pepper in a food processor and blend until smooth.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
