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a pan of has browns topped with eggs with corn, lime, tortillas, on side

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!


  • 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
  • 12 Jalapeno peppers – seeds removed and sliced
  • Banana peppers
  • Soft Tortillas
  • Salt and pepper to taste


  1. Preheat the oven to 375°
  2. In an oven safe skillet* or cast iron skillet, add olive oil, onions and pepper; cook on stove top or 4-5 minutes.
  3. While the onions/peppers are cooking mix together hash browns and sour cream and salt and pepper.
  4. Add butter to skillet with onions and peppers until it melts.
  5. Add hash brown mixture.
  6. Bake for 40 minutes; until brown.
  7. While the hash browns are baking; prepare small dishes or a platter with the sides – cheese, avocado, salsa, lime and peppers.
  8. When hash browns are done, remove from oven and carve out three holes using a spoon to make the indent.
  9. Crack eggs into the three holes and return the pan to the oven.
  10. Bake for another 10 minutes or until the eggs are set.
  11. Serve with warm soft tortilla and sides.


*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.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes