Cheesy Hash Browns Cups (Healthy Options)

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

Directions

1. 1

   Heat oven to 400°F.

2. 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. 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. 4

   Bake for 12 to 15 minutes or until edges are golden brown.

5. 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. 6

   Fill each baked hash brown cup equally with sausage mixture.

7. 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. 8

   Bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.