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>Spread potatoes onto parchment-covered rimmed baking sheet. Bake 15 min. or until crisp and golden brown.,Meanwhile| crumble sausage into large skillet; cook on medium heat 8 to 10 min. or until done| stirring frequently. Remove sausage from skillet; drain. Heat oil in same skillet. Add onions| peppers| corn| beans and garlic; cook 3 to 5 min. or until peppers are tender| stirring frequently to scrape browned bits from bottom of skillet. Stir in ketchup and sausage; cook and stir 1 min.,Reduce oven temperature to 350°F. Spoon potatoes into 12 muffin pan cups sprayed with cooking spray; top with sausage mixture. Pour eggs into prepared cups; top with cheese.,Bake 15 min. or until knife inserted in centers comes out clean. Top with sour cream and avocados.
2 cups ORE-IDA Shredded Hash Brown Potatoes
3/4 lb. breakfast pork sausage
1 Tbsp. oil
1/4 cup ORE-IDA Chopped Onions
1/3 cup each chopped green and red peppers
1/4 cup frozen corn
1/4 cup rinsed canned black beans
2 cloves garlic, minced
3/4 cup HEINZ Ketchup Blended with Real Jalapeño
12 eggs, beaten
1/4 cup KRAFT Shredded Cheddar Cheese
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 avocado, cut into 12 thin slices
Heat oven to 400°F.
Spread potatoes onto parchment-covered rimmed baking sheet. Bake 15 min. or until crisp and golden brown.
Meanwhile, crumble sausage into large skillet; cook on medium heat 8 to 10 min. or until done, stirring frequently. Remove sausage from skillet; drain. Heat oil in same skillet. Add onions, peppers, corn, beans and garlic; cook 3 to 5 min. or until peppers are tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in ketchup and sausage; cook and stir 1 min.
Reduce oven temperature to 350°F. Spoon potatoes into 12 muffin pan cups sprayed with cooking spray; top with sausage mixture. Pour eggs into prepared cups; top with cheese.
Bake 15 min. or until knife inserted in centers comes out clean. Top with sour cream and avocados.
