Sausage, Egg, and Cheese Hash Brown Muffins
- 1 package Simply Potatoes Hashbrowns
- 3 tablespoons butter, melted
- 1 package Sausage
- 5 eggs, lightly beaten
- 1 tablespoon Organic Harvest Foods Jalapeno Pepper Sauce
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup shredded cheddar cheese
Preheat oven to 400 degrees and grease a 12- cup nonstick muffin tin really well.
In a medium bowl, stir together hashbrowns and butter.
Divide mixture evenly between the 12 cups, pressing it into the bottom and up the sides. Bake for about 14 minutes, or until starting to brown.
Meanwhile, cut the sausage into quarter-inch slices and cook in a lightly greased nonstick pan until browned.
In a medium bowl, whisk together eggs, milk, jalapeno pepper sauce, salt, and pepper. Stir in 1/2 cup cheese.
Add sausage slices to hashbrown cups and then divide egg mixture evenly between cups. Sprinkle with remaining cheese.
Bake 12 to 14 minutes, or until set. Use a knife to run around edges and remove each one.