Cheesy Hash Browns Cups (Healthy Options)

This recipe came from the Better'n Eggs websight. I put my own suggestions and recommendations in parenthasis. I actually like my low fat version better than the full fat version! These are great for a to go breakfast. Oh yeah! Kids LOVE these!

• Ready In: 27 mins
• Serves: 12
• Yields: 12 cheesy hash brown cups

Ingredients

• 3  cups  shredded hash browns (I use Simply Potatoes)
• 1⁄4 cup butter (I use Smart Balance, but don't use Smart Balance Light)
• 1⁄4 teaspoon salt
• 1⁄2 lb  ground Italian sausage (I use turkey sausage or Boca)
• 1⁄2 cup mushroom, finely chopped
• 1⁄2 cup red bell pepper, finely chopped
• 2  cups egg substitute (I use Better N Eggs)
• 1⁄2 teaspoon  dried Italian seasoning
• 1⁄4 cup  wisconsin aged cheddar cheese, shredded
• 1⁄4 cup  wisconsin provolone cheese, shredded

Directions

1. Heat oven to 400°F.
2. Grease 12-cup regular muffin cup pan; (Please make sure that you don't use paper muffin cups, or the hash brown cup will get stuck to the paper) set aside.
3. In medium bowl combine hash browns, melted butter and salt; mix well. Press about 1/4 cup hash brown mixture into each muffin cup lining bottom and sides.
4. Bake for 12 to 15 minutes or until edges are golden brown.
5. Meanwhile, brown Italian sausage in 10-inch skillet; drain fat. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender.
6. Fill each baked hash brown cup equally with sausage mixture.
7. In small bowl combine Better'n Eggs and Italian seasoning; (Sometimes I use a little but of hot sauce mixed in as well)! mix well. Pour Better'n Eggs over sausage mixture filling each muffin cup equally. Sprinkle with cheese.
8. Bake for 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.