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>Make these breakfast muffins and see why Mexican cheese, ORE-IDA Shredded Hash Brown Potatoes, and sausage make for some truly Amazing Muffin Cups!
3 cups ORE-IDA Shredded Hash Brown Potatoes
3 Tbsp. butter, melted
1/8 tsp. black pepper
1 pkg. (12 oz.) breakfast pork sausage links
6 eggs
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup chopped red peppers
1 Tbsp. chopped fresh chives
Heat oven to 400°F.
Combine potatoes, butter and black pepper; press onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.
Meanwhile, cook sausage as directed on package; drain on paper towels. Cut into 1/2-inch-thick slices.
Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers; spoon over sausage. Sprinkle with chives.
Bake 13 to 15 min. or until centers are set.
