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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd. Ingredients:
12 links johnsonville® original breakfast sausage |
3 cups frozen country style shredded hash brown potatoes, thawed |
3 tablespoons butter, melted |
1/8 teaspoon salt |
1/8 teaspoon pepper |
6 eggs, lightly beaten |
2 cups shredded 4-cheese mexican blend cheese |
1/4 cup chopped red bell pepper |
chopped fresh chives or green onion |
Directions:
1. Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
2. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
3. Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
4. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
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