Breakfast: Hash Brown Casserole Muffin Cups

• Gluten free

• Meat

  • 12 links Johnsonville original breakfast sausage

• Produce

  • 1 Chives or green onions, fresh
  • 1/4 cup Red bell pepper

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 3 cups Ore-ida hash, browns

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/8 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Sargento 4-cheese mexican blend cheese

Found on keyingredient.com

Description

Ingredients

• 3 cups Ore-Ida hash browns, thawed
• 3 tablespoons butter, melted
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 12 links Johnsonville Original breakfast sausage
• 6 eggs
• 2 cups (8 ounce) Shredded Sargento 4-Cheese Mexican blend cheese
• ¼ cup red bell pepper -- chopped
• chopped fresh chives or green onions

Directions

• Directions 1. In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased muffin cups. Bake at 400 degrees fahrenheit for 12 minutes or until lightly browned. 2. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups. 3. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. 4. Bake for 13-15 minutes or until set.
• 1. In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased muffin cups. Bake at 400 degrees fahrenheit for 12 minutes or until lightly browned. 2. Meanwhile, cook sausage according to package directions; cut into ½-inch pieces. Divide sausage among muffin cups. 3. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. 4. Bake for 13-15 minutes or until set.