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1
Preheat oven to 375F.
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2
Coat 6 6-oz.
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3
ramekins with cooking spray, and place on baking sheet.
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4
Whisk together 1 egg and 1/4 tsp.
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5
salt in medium bowl.
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6
Stir in shredded hash brown potatoes.
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7
Divide potato mixture evenly among prepared ramekins, pressing down to form crust.
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8
Bake 15 minutes, or until lightly browned.
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9
Sprinkle each ramekin with bell pepper, corn, green onions and cilantro.
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10
Top with cheese.
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11
Whisk together remaining eggs, milk, 3/4 tsp.
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12
salt, chiles and adobo sauce in medium bowl.
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13
Pour mixture over vegetables in ramekins.
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14
Bake 20 to 25 minutes, or until knife inserted in center comes out clean.
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15
Let stand 5 minutes before serving.
