Cheesy Hash Browns Cups (healthy Options)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3 cups shredded hash browns (i use simply potatoes)
• 1/4 cup butter (i use smart balance, but don't use smart balance light)
• 1/4 teaspoon salt
• 1/2 lb ground italian sausage (i use turkey sausage or boca)
• 1/2 cup mushroom, finely chopped
• 1/2 cup red bell pepper, finely chopped
• 2 cups egg substitute (i use better n eggs)
• 1/2 teaspoon dried italian seasoning
• 1/4 cup wisconsin aged cheddar cheese, shredded
• 1/4 cup wisconsin provolone cheese, shredded

Recipe

• 1 heat oven to 400°f.
• 2 grease 12-cup regular muffin cup pan; (please make sure that you don't use paper muffin cups, or the hash brown cup will get stuck to the paper) set aside.
• 3 in medium bowl combine hash browns, melted butter and salt; mix well. press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides.
• 4 bake for 12 to 15 minutes or until edges are golden brown.
• 5 meanwhile, brown italian sausage in 10-inch skillet; drain fat. add mushrooms and red bell pepper. cook, stirring occasionally, until vegetables are tender.
• 6 fill each baked hash brown cup equally with sausage mixture.
• 7 in small bowl combine better'n eggs and italian seasoning; (sometimes i use a little but of hot sauce mixed in as well)! mix well. pour better'n eggs over sausage mixture filling each muffin cup equally. sprinkle with cheese.
• 8 bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.