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- 3 cups Simply Potatoes® Shredded Hash Browns
- 1/4 cup butter or margarine, melted
- 1/4 teaspoon salt
- 1/2 pound ground Italian sausage
- 1/2 cup finely chopped mushrooms
- 1/4 cup finely chopped red bell pepper
- 2 cups (16 ounces) Better'n Eggs®
- 1/2 teaspoon dried Italian seasoning
- 1/2 cup Crystal Farms® Finely Shredded cheddar
Heat the oven to 400 degrees F. Grease a 12-cup regular muffin cup pan; set aside. In medium bowl, combine the Simply Potatoes, butter and salt; mix well. Press about 1/4 cup Simply Potatoes mixture into each muffin cup, lining the bottom and sides. Bake 12 to 15 minutes, or until edges are golden brown.
Meanwhile, brown the Italian sausage in a 10-inch skillet; drain grease. Add the mushrooms and red bell pepper. Cook, stirring occasionally, until the vegetables are tender. Fill each baked hash brown cup equally with the sausage mixture.
In small bowl, combine the Better’n Eggs and Italian seasoning; mix well. Pour over the sausage mixture, filling each muffin cup equally. Sprinkle with the cheese. Bake 12 to 14 minutes, or until toothpick inserted in the center of the cup comes out clean.
Recipe reprinted by permission of Simply Potatoes. All rights reserved.
nutrition information per serving
165 calories; 9g total fat; 23mg cholesterol; 388mg sodium; 11g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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