Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

Ingredients

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• 2 pounds bulk breakfast sausage
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• 1 medium onion, finely chopped
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• 1 medium bell pepper, finely chopped
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• cooking spray
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• 1 (16 ounce) package frozen shredded hash browns
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• 2 ½ cups shredded Cheddar cheese
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• 12 large eggs
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• 1 cup milk
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• 1 teaspoon kosher salt
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• ½ teaspoon ground black pepper
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• 12 (10 inch) flour tortillas, warmed
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Instructions

1. 1
   Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
2. 2
   Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
3. 3
   Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
4. 4
   Serve mixture inside warmed tortillas with desired toppings.