Eggs, sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.Ingredients | Dinner Recipes With Eggs And Potatoes
12 links Johnsonville® Original breakfast sausage
3 cups frozen country style shredded hash brown potatoes, thawed
3 tablespoons butter, melted
⅛ teaspoon salt
⅛ teaspoon pepper
6 eggs, lightly beaten
2 cups shredded 4-cheese Mexican blend cheese
¼ cup chopped red bell pepper
chopped fresh chives or green onion
Directions
Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
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.
Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups.
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.
Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Press hash brown mixture into 12 greased jumbo non-stick muffin cups. Bake crust for 12 minutes. Fill cups and bake 22-24 minutes longer or until set.
Info | Dinner Recipes With Eggs And Potatoes
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
12 servings
