We are starting the celebration early with Cinco de Mayo Fiesta Brunch skillet with baked eggs over hashbrowns. It’s packed with bold flavors and colors!
Most weekends I enjoy fixing a nice big Sunday brunch whether it’s just me and Vince or if we have company. The other thing I love is anything Tex-Mex. I also love using my cast iron skillets and own, what I would consider, a good variety of different sizes and shapes. I think my favorite are these cute little square skillets I bought one day browsing the jam-packed shop at Cracker Barrel. I seriously love to slowly wander through that shop; there are little treasures in every nook and cranny. When I saw these little square cast iron skillets, I had to have them. If you haven’t tried cast iron cooking you are really missing out.
Speaking of Cracker Barrel, I read somewhere that they add sour cream to their hash brown casserole which is where I got the idea to add it to my recipe.
This dish is so much fun because everyone can just wrap their own tortilla with their favorite sides. It’s like a breakfast fajita. And seriously, look at those amazing colors! ENJOY Cinco de Mayo Fiesta Brunch in style.
Cinco de Mayo Fiesta Brunch
We are starting the celebration early with Cinco de Mayo Fiesta Brunch skillet with baked eggs over hashbrowns. It’s packed with bold flavors and colors!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 1x
Ingredients
- 1 bag of refrigerated hash browns
- ½ onion – diced
- ½ red pepper – diced
- 1 TBS extra virgin olive oil
- ¼ stick of butter
- 4 TBS sour cream
- 3 eggs
- 1/2 cup Cojita cheese
- 1/2 cup Grilled corn
- Avocado – sliced
- 1 cup Fresh salsa
- 1 lime – quartered
- 1–2 Jalapeno peppers – seeds removed and sliced
- Banana peppers
- Soft Tortillas
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°
- In an oven safe skillet* or cast iron skillet, add olive oil, onions and pepper; cook on stove top or 4-5 minutes.
- While the onions/peppers are cooking mix together hash browns and sour cream and salt and pepper.
- Add butter to skillet with onions and peppers until it melts.
- Add hash brown mixture.
- Bake for 40 minutes; until brown.
- While the hash browns are baking; prepare small dishes or a platter with the sides – cheese, avocado, salsa, lime and peppers.
- When hash browns are done, remove from oven and carve out three holes using a spoon to make the indent.
- Crack eggs into the three holes and return the pan to the oven.
- Bake for another 10 minutes or until the eggs are set.
- Serve with warm soft tortilla and sides.
Notes
*If you have a skillet that has a plastic handle, simply wrap the handle in foil so the handle doesn’t melt and now you can use it in the oven.
These look SO good, Laura!! You know I love Tex-Mex so I just had to take a look. Thanks for sharing this recipe!! And Happy Cinco de Mayo!! 🙂
★★★★★
Thanks so much Sue. Give it a try, I’m sure you’ll love it!