ROSE VICTORIA'S HASH BROWN CUPS

These cheesy flavorful morsels make a wonderful presentation when served for breakfast or brunch. Serve with your favorite breads, muffins, etc., and some assorted fresh fruits, along with a great cup of coffee or tea, milk etc. and maybe even a great breakfast pastry!

ROSE VICTORIA'S HASH BROWN CUPS:

3 cups refrigerated Shredded Hash Brown Potatoes
1/4 cup butter
1/4 tsp. salt
1/2 pound ground (bulk) Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell peppers
2 cups (16 ounces) Better'n Eggs
1/2 tsp. dried Italian Seasoning
1/2 cup Finely shredded cheddar cheese

Heat oven to 400 degrees. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Shredded potatoes, butter and salt; mix well. Press about 1/4 cup Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in a skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In a small bowl combine Better'n eggs and Italian seasoning; mix well. Pour over sausgae mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 - 14 minutes or until toothpick inserted in center of cup comes out clean.