Amazing Muffin Cups

Name: Amazing Muffin Cups
Total time: 50
Yield: 12
Ingredients: 12 links Johnsonville® Original breakfast sausage; 3 cups frozen country style shredded hash brown potatoes, thawed; 3 tablespoons butter, melted; 0.125 teaspoon salt; 0.125 teaspoon pepper; 2 cups shredded 4-cheese Mexican blend cheese; 6 large eggs, lightly beaten; 0.25 cup chopped red bell pepper; 1 teaspoon chopped fresh chives, or to taste

Recipe by From the Kitchen at Johnsonville Sausage from allrecipes.com

Breakfast 50 Mins.

Ingredients

12 servings

•

12 links Johnsonville® Original breakfast sausage
•

3 cups frozen country style shredded hash brown potatoes, thawed
•

3 tablespoons butter, melted
•

0.125 teaspoon salt
•

0.125 teaspoon pepper

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2 cups shredded 4-cheese Mexican blend cheese
•

6 large eggs, lightly beaten
•

0.25 cup chopped red bell pepper
•

1 teaspoon chopped fresh chives, or to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
Bake in the preheated oven until lightly browned, about 12 minutes.
Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
Return to the oven and bake until set, 13 to 15 minutes.