Sausage and Egg Muffin Cups- Makes 12.
1 lb breakfast sausage
3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
6 eggs, lightly beaten
2 cups shredded cheese
1/4 cup chopped red bell pepper
chopped fresh chives or green onion
Cook sausage, drain and 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 425° for 12 minutes or until lightly browned. Remove from oven; divide sausage into muffin cups.
Turn oven down to 400°. 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. These can also be frozen and reheated for breakfast on the go, or a quick brunch snack.