CHEESY HASH BROWN CUPS
THESE ARE GOOD FOR BREAKFAST OR BRUNCH
INGREDIENTS
3 CUPS SHREDDED HASH BROWNS
(SIMPLY POTATOES CAN BE USED)
1/4 CUP MELTED BUTTER OR MARGARINE
1/4 TEASPOONS SALT
1/2 LB GROUND ITALIAN SAUSAGE
1/2 CUP FINELY CHOPPED MUSHROOMS
1/4 CUP FINELY CHOPPED RED BELL PEPPER
2 CUPS (16 OZS) ALL WHITES
1/2 TEASPOON DRIED ITALIAN SEASONING
1/2 CUP FINELY SHREDDED CHEDDAR CHEESE
DIRECTIONS
1- HEAT OVEN TO 400 F GREASE 12-CUP MUFFIN PAN
SET ASIDE IN MEDIUM BOWL
POTATOES, BUTTER AND SALT AND MIX WELL
PRESS ABOUT 1/4 CUP POTATO MIXTURE
INTO MUFFIN PAN LINING BOTTOM AND SIDES
BAKE 12 OR 15 MINUTES OR UNTIL EDGES GOLDEN BROWN
2 - MEANWHILE BROWN THE ITALIAN SAUSAGE IN 10-INCH SKILLET
DRAIN GREASE
ADD MUSHROOMS AND RED BELL PEPPER
COOK, STIRRING OCCASIONALLY UNTIL VEGETABLES ARE TENDER
FILL EACH BAKED HASH BROWN CUP WITH SAUSAGE MIXTURE
3 - IN SMALL BOWL COMBINE ALL WHITES & ITALIAN SEASONING MIX WELL
POUR OVER SAUSAGE MIXTURE FILL EACH CUP EQUALLY
SPRINKLE WITH CHEESE BAKE 12 TO 14 MINUTES
UNTIL TOOTHPICK INSERTED IN CENTER COMES UP CLEAN