Amazing Muffin Cups

"Okay, before I start, I KNOW I made a lot of changes but it was only due to extenuating circumstances and a deadline! I used Italian sausage, crumbled, instead of breakfast sausage. I also shredded ..." See moremy own potatoes, on the suggestion of another reviewer, and added some shredded sweet potato when I realized I didn't have enough potatoes. I doubled the recipe, also, and upon realizing I had no idea where I put my muffin tin, just tossed the entire thing in a casserole dish and called it a day. Found out too late that I had no butter in the house, so I used olive oil instead. I also used green and orange bell pepper because that's all I had, too. Finally, I sprinkled the cheese on top right before I popped it in the oven instead of mixing it with the eggs. I didn't MEAN to make all these substitutions, but the finished product was great regardless! I fully plan on making it again, per the instructions, but if I can do all this and it still comes out fine, then the recipe is definitely a keeper!"

"I followed the recipe exact. I made these for brunch and they were egg-cellent! (Sorry had to!) We loved them. Very handy for breakfast on the go, a brunch or even a snack, too. I will deffinitely kee..." See morep this one handy. Possibilities are endless for mix -ins. Next time I will try a mexican version using cumin,Chorizo and poblano chili with some fresh herbs: cilantro and mexican Oregano."

"I made these for a weekend breakfast but instead of frozen hash brown potatoes I used 3 medium sized russet potatoes, peeled and grated with the food processor then placed in the colander of a salad s..." See morepinner and soaked in cool water to remove some of the starch. Empty the water and spin the grated potatoes dry. 2 cups of cheese is WAY too much - there would have been no room for the sausage, peppers and eggs. Bake times were perfect. I have a few left over and thing they will make for a quick on the go breakfast snack."