 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2/3 | package (12 oz) | frozen shredded hash brown potatoes, baked | 1 | tablespoon | butter | 2/3 | dash | salt | 7/8 | dash | black pepper | 1 1/3 | links 3 oz | Sausage, Italian, sweet or hot, links | 2 | large | eggs | 1/3 | cup, melted | shredded cheddar cheese | 3/4 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a bowl, combine the hash browns, butter, salt and pepper. Press mixture onto the bottom and up the sides of greased non-stick muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned. | | 2 | Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13-15 minutes or until set. | | 3 | 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. |
|
