Cheesy Hash Brown Cups
Bursting with flavor, these little morsels make a clever presentation for weekend breakfast or brunch!
Prep Time:
25 min
Cook Time:
15 min
Servings:
12
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Ingredients
- 3 Cups Simply Potatoes Shredded Hash Browns
- 1/4 Cup butter or margarine melted
- 1/4 Teaspoon salt
- 1/2 Pound ground Italian sausage
- 1/2 Cup mushrooms finely diced
- 1/4 Cup red bell pepper finely diced
- 2 Cups Bob Evans Better’n Eggs Liquid Egg Substitute – 32 Ounces
- 1/2 Teaspoon Italian seasoning
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Simply Potatoes Shredded Hash BrownsInstructions
- Heat oven to 400 F. Grease 12-cup regular muffin cup pan; set aside.
- In medium bowl combine Simply Potatoes Shredded Hash browns, butter and salt; mix well.
- Press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
- Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender.
- Fill each baked hash brown cup equally with sausage mixture.
- In small bowl combine Better'n Eggs Liquid Egg and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese.
- Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.
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