- 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
- 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.
Yield 12 servings