Ingredients
- 3 cups refrigerated shredded hash browns
- 3 tablespoons melted butter
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 12 links Johnsonville Original Breakfast Sausage
- 6 eggs
- 2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
- 1/4 cup chopped red bell pepper
- Chopped fresh chives or green onions, for garnish
Preparation
- Place 12 paper liners in a muffin pan; spray liners with cooking spray.
- In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
- Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
- Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.
Preparation Time
20 minutes
Cook Time
25 minutes
Serves
Yield 12 servings
