3 cups hash browns, thawed

3 tablespoons melted butter

1/8 teaspoon salt

1/8 teaspoon pepper

12 links Johnsonville Original breakfast sausage

6 eggs

2 cups (8 ounces) shredded 4-cheese

Mexican blend cheese

1/4 cup chopped red bell pepper

Fresh chives or green onions, chopped

In a bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400 degrees for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set. Makes 12 muffin cups.

Option: This recipe can be doubled to make Jumbo Breakfast Muffin Cups. Press hash brown mixture into 12 greased jumbo muffin cups. Bake crust for 12 minutes. Fill cups and bake 22 to 24 minutes or until set.

Photo courtesy of Johnsonville