Breakfast Cups

I love breakfast food, but I get tired of the same thing over and over again.  These little breakfast cups are a fun way to incorporate traditional breakfast foods in a new way.  What I love about them is that they are easy to customize, so each person can add the ingredients they like.  Whereas I filled mine with veggies, my hubby would probably love a "meat-lovers" version.

Adapted from: Culinary.net

Here's What You Need:

3 cups refrigerated shredded hash browns 

6 eggs, scrambled

1/4 cup mushrooms, chopped

1/8 cup onions, diced

1/8 cup green bell peppers, diced

1/8 cup sundried tomatoes, chopped

1/2 cup sharp cheddar cheese, shredded

Here's What You Do:

Spray 6 cups in a muffin tin with cooking spray.

Divide the hash browns evenly between the six cups, pressing into the bottom and up the sides of each cup.

Bake the hash brown cups at 400 degrees for 15 minutes.

Mix the vegetables in a bowl and divide evenly into each of the six hash brown cups.  Divide the scrambled egg mixture between the six cups.  Sprinkle the top of each with cheddar cheese.

Put back in the oven and cook for another 15 minutes, or until the cheese is golden brown on top.

Remove the cups by sliding a knife around the edge of each cup to loosen.