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Ingredients
- 3 cups frozen hash browns, thawed
- 3 tablespoons melted butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 14 links Johnsonville® Original Breakfast Sausage Links (or bacon, cooked and broken into small pieces)
- 6 eggs (or use egg beaters- southwestern ones work great!)
- 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
- 1/4 cup chopped red bell pepper
- Chopped fresh chives or green onions
Preparation
Step 1
In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased non-stick muffin cups, or greased paper muffin liners. Bake at 400°F for 12 minutes or until lightly browned. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set.
Option: This recipe can be doubled to make jumbo breakfast muffin cups. Press hash brown mixture into 12 greased jumbo non-stick muffin cups. Bake crust for 12 minutes. Fill cups and bake 22-24 minutes longer or until set. Yield: 12 servings.