- 2 tablespoons butter
- 1 cup diced red onion
- ¼ cup minced jalapeño, no seeds (about one large or two medium peppers)
- ½ cup sweet bell pepper diced, such as red, yellow or orange
- 1 tablespoon garlic, minced
- 1 12-ounce package raw breakfast sausages, removed from casing (I used the plain, not maple flavored)
- 1 4.25-ounce can diced chilies, drained
- 2 whole eggs
- ¼ cup chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup pepato cheese shredded (if this cheese is not available, use a queso fresco or farmer’s cheese but add ½ teaspoon of white pepper. Pepato cheese is pepper infused)
- 1 cup jack cheese shredded (pepper jack can be used for a spicier version)
- 1½ pounds peeled russet potatoes put through large holes on cheese grater (prepare this ingredient last)
- 1 tablespoon butter to grease muffin tins
- Sour cream for garnish
- Cilantro for garnish