Muffin Cups 3 cups frozen shredded hash browns 3 tbs butter, melted 1/8 tsp black pepper 12-oz pkg breakfast pork sausage links 6 eggs 8-oz pkg Mexican style finely shredded four cheese blend 1/4 cup chopped red peppers 1 tbs chopped fresh chives Heat oven to 400°. 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.