Breakfast Cupcakes

Ingredients

• 3 cups ORE-IDA Shredded Hash Brown Potatoes
• 3 Tbsp. butter, melted
• 1/8 tsp. black pepper
• 1 pkg. (12 oz.) breakfast sausage links
• 6 eggs
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
• 1/4 cup chopped red peppers
• 1 Tbsp. chopped fresh chives

Instructions

Heat oven to 400°F.

Combine potatoes, butter and black pepper; press onto bottoms and up sides of 12 muffin pan cups sprayed with cooking spray. Bake 12 min. or until lightly browned.

Meanwhile, cook sausage as directed on package; drain on paper towels. Cut into 1/2-inch-thick slices.

Spoon sausage into potato cups. Whisk eggs in medium bowl until blended. Stir in cheese and red peppers; spoon over sausage. Sprinkle with chives.

Bake 13 to 15 min. or until centers are set.