Hash Brown Bird Nests

Sunday brunch will never be the same once you make this recipe! It's packed with flavor, gluten-free, and filling. Feel free to substitute tofu or sausage for the chicken sausage, or just have veggies.

Serves 6

Ingredients

1 green pepper, chopped

1 red pepper, chopped
4 green onions, light green and white parts chopped

3 chicken sausage links, chopped (I used apple chicken sausage)

1 small yellow onion, chopped

1 tbsp butter, plus more for muffin tins

2 egg whites

4 cups hash browns, thawed (usually a bag contains four cups)

salt and pepper to taste

Preheat oven to 475F

In a bowl combine the egg whites, hash browns, salt, and pepper

In a non-stick 12 muffin tin, butter 9 of the cups

Use fingers to form cups with the hash brown mixture (into only 9 of the cups)

Place in the oven for 15 minutes

Meanwhile, heat butter over medium low in a skillet

Add peppers, onions, and sausage

Stir for about 8 minutes, until fully cooked

Put an equal amount of sausage mixture in each cup

Top with cheddar and cook for another 5 minutes or until cheese has melted

Let cool for a few minutes then scoop out and eat up!