Ingredients

• 12 linkss Johnsonville® Original breakfast sausage
• 3 cups frozen country style shredded hash brown potatoes , thawed
• 3 tablespoons butter , melted
• 0.13 teaspoons salt
• 0.13 teaspoons pepper
• 2 cups shredded 4-cheese Mexican blend cheese
• 6 large eggs , lightly beaten
• 0.25 cups chopped red bell pepper
• 1 teaspoon chopped fresh chives , or to taste

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
2. 2 Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
4. 4 Bake in the preheated oven until lightly browned, about 12 minutes.
5. 5 Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
6. 6 Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
7. 7 Return to the oven and bake until set, 13 to 15 minutes.

Nutrition per serving