Potato, Sausage and Egg Breakfast Casserole

Ingredients

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• 12 links Johnsonville® Original breakfast sausage
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• 3 cups frozen country style shredded hash brown potatoes, thawed
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• 3 tablespoons butter, melted
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• ⅛ teaspoon salt
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• ⅛ teaspoon pepper
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• 2 cups shredded 4-cheese Mexican blend cheese
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• 6 large eggs, lightly beaten
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• ¼ cup chopped red bell pepper
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• 1 teaspoon chopped fresh chives, or to taste
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Instructions

1. 1
   Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan.
2. 2
   Heat a nonstick skillet over medium-low heat. Add sausage links and cook, turning frequently, until well browned, 12 to 16 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3
   While the sausage is cooking, mix hash browns, melted butter, salt, and pepper together in a bowl until well combined. Press mixture into the bottom and sides of the prepared muffin cups.
4. 4
   Bake in the preheated oven until lightly browned, about 12 minutes.
5. 5
   Cut sausage into 1/2-inch pieces. Stir cheese, beaten eggs, and bell pepper together in a bowl.
6. 6
   Remove hash brown crusts from the oven. Divide sausage between crusts, then spoon egg mixture over top. Sprinkle with chives.
7. 7
   Return to the oven and bake until set, 13 to 15 minutes.From the Kitchen at Johnsonville Sausage