| | Directions | | Preheat oven to 350. In large bowl, combine eggs, milk, cheese, salt and pepper; set aside. Heat olive oil or butter in large skillet, sauté onions and all vegetables until tender. Add vegetables and sausage to egg mixture, stir well. Place 12 foil baking cups into cupcake pans. Distribute sausage and egg mixture evenly into baking cups. Bake for 20-25 minutes or until eggs are set. Remove from oven, sprinkle with Parmesan cheese. |
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| Ingredients | | - |  | 1 package bulk pork sausage (hot flavor works well), crumbled, cooked and drained |
| - | | 8 eggs, lightly beaten |
| - | | 1 cup shredded cheddar cheese (or try pepper jack) |
| - | | 1/4 teaspoon black pepper |
| - | | 1/2 cup thinly sliced green onion |
| - | | 1 cup thinly sliced mushrooms or yellow squash (optional) |
| - | | 1 cup frozen diced (not shredded) hash brown potatoes |
| - | | 1/4 cup Parmesan Cheese |
| - | | 1/4 cup milk |
| - | | 1 teaspoon Salt |
| - | | 1 tablespoon olive oil or butter |
| - | | 1/2 cup diced red bell pepper |
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