Sausage Mushroom Hash Brown Cups
Savory Italian pork sausage, veggies and cheese in a crispy hash brown "cup." Perfect for easy weekend breakfast or brunch!
Prep Time:
20 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 chopped
- 1/2 Cup red bell pepper finely chopped
- 16 Ounces Bob Evans 100% Liquid Egg Whites – 16 Ounces
- 1/2 Teaspoon dried Italian seasoning
- 1/2 Cup Crystal Farms Finely Shredded Chedder Cheese
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Simply Potatoes Shredded Hash BrownsInstructions
- Heat oven to 400 degrees F. Grease 12-cup regular muffin cup pan; set aside.
- In medium bowl stir Simply Potatoes Shredded Hash Browns, melted butter and salt until well mixed. Press about 1/4 cup 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 baked hash brown cups equally with sausage mixture.
- In small bowl stir Bob Evans Liquid Egg Whites and Italian seasoning until well blended. Pour equally into each muffin cup. Sprinkle with cheese.
- Bake 12 to 14 minutes or until toothpick inserted in center of egg cup comes out clean.
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