Amazing Muffin Cups from Johnsonville

Here is a quick and easy way to make ahead a hot breakfast. These freeze well and microwave like a dream!

12 links of Johnsonville original breakfast sausage (or a mixture of sausage, bacon, chopped ham)
6 eggs, lightly beaten
2 cups (8 oz.) shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
3 cups frozen country-style hash brown potatoes, thawed
3 tbsp. butter, melted
1/8 tsp. black pepper
1/8 tsp. salt
1/4 cup fresh chives or green onion

Cook sausage according to package directions. Cool slightly and cut into 1/2" coins. Set aside. In a bowl, combine eggs, cheese and bell pepper; set aside.

In another bowl, combine hash browns, butter, salt and pepper. Divide evenly into a greased, 12-cup muffin pan. Press mixture onto side and bottom of muffin cups. Bake at 400 degrees for 12 minutes or until lightly browned. Do not over cook! Remove from the oven; divide the sausage pieces evenly into muffin cups.

Spoon egg mixture evenly into muffin cups. Sprinkle with chives and onion. Return to oven to make 13-15 minutes or until set. Serves 12.