Ingredients
- Variation:
- 3 cups Simply Potatoes® Shredded Hash Browns
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 onion, diced
- 1/2 pound ground Italian sausage
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped red bell pepper
- 2 cups (16 ounces) egg substitute
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup Finely Shredded Cheddar Cheese
- 15 oz. frozen shredded hash browns, thawed
- 1 cup Cheddar cheese, shredded
- 1 tablespoon olive oil
- 8 medium eggs
- Salt and pepper to taste
- 2 slices cooked bacon, crumbled
- 1 tablespoon Cheddar cheese, shredded
- 1/2 tablespoon parsley, chopped
Preparation
Step 1
Heat oven to 400°F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter, onion, salt and pepper; mix well. Press about ¼ cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In small bowl combine egg substitute and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
Variation:
1.Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
2.Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
3.Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
4.Crack a medium egg into each nest and season with salt and pepper to taste
5.Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
6.Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
7.Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan