Mexican Brunch Bites

1 small pkg. frozen hashbrowns
3 cups cooked ham, bacon or sausage, chopped (omit for vegetarian)
1/2 can Black Beans
1 green bell pepper, chopped
1/4-1/2 cup onion, chopped
1 small clove garlic, minced
3 cups cheese, shredded
4 eggs
2 cups Sour Cream, divided (reserve 1 cup for garnish)
1 cup milk
1 teaspoon dried oregano
1/2 ts. salt (only if omitting meat)
1 1/2 teaspoon chili powder
1/4+ teaspoon cayenne pepper
1 small jar salsa (for garnish)

1.Heat the oven to 385 degrees F. Prepare 24 muffin cups (or a 13×9-inch baking dish.
2.Mix the hashbrowns with the ham, black beans, bell pepper, onion, garlic and 2 cups cheese in a large bowl.
3.In another medium bowl, whisk together the eggs, 1 cup sour cream, milk, oregano, salt, chili powder, and cayenne. Add to the hashbrown mixture and mix completely.
Spoon into 24 muffin cups or spread into 9×13″ baking pan. Top with remaining cheese.
3.Bake muffins for 35 minutes; 9×13″ pan for 1 hr. or until the hashbrowns are tender.
4.Serve with salsa and reserved sour cream.


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