4 c shredded hash browns, thawed

4 tbs butter, melted

1 tsp salt

1 tsp pepper

8 eggs

1 1/2 c shredded cheddar cheese

1/2 lb sausage, cooked and crumbled

Preheat oven to 400 degrees.

In a lg bowl combine the hash browns, butter, salt and pepper.

Spray a muffin tin with cooking spray. Fill the cups about 3/4 of the way full with the hash browns.

Press with your fingers to mold the hash browns to the cups all the way to the top. Try to make the sides the same thickness all the way around for even cooking. Make sure there are hash browns on the bottom of the cup.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

Reduce oven to 350 degrees.

Take half of the shredded cheese and sprinkle in the bottom of the cups.

Repeat with half of the sausage crumble.

Whisk the eggs together and fill the cups until almost full.

Top with the second half of the cheese and sausage.

Bake until eggs are set, 20-25 minutes.

TO FREEZE: Let cool for two hours, then place muffins in a Ziploc gallon bag until you are ready to enjoy. Microwave for a few minutes before serving for breakfast.

makes 12 servings