3 cups shredded hash browns 3 Tbsps. butter, melted ¼ tsp. black pepper 12oz pkg. breakfast sausage 6 eggs ¼ cup heavy cream Salt and pepper, to taste 2 cups Mexican shredded cheese Preheat oven to 400°F. Spray muffin tin with cooking spray. Combine potatoes, butter and pepper. Press onto bottoms and up sides of prepared muffin cups. Bake 12 minutes or until lightly browned. Meanwhile, cook sausage as directed on package and drain on paper towels if needed. I used ground sausage and just broke it up. If you want to use sausage links, cut it into ½ inch pieces after cooking. Spoon small bit of sausage into potato cups. Whisk eggs, heavy cream, and salt and pepper in medium bowl until blended. Stir in cheese. Spoon over sausage evenly. Bake 13 to 15 minuntes or until centers are set.