Hash Brown Quiche Baskets - cooking recipe

Ingredients

1 (30 ounce) package frozen hash brown potatoes, thawed and squeeze water out of thawed potatoes
1/2 cup butter, melted
4 ounces sausage (cooked, drained and crumbled)
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
9 large eggs
3/4 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Preheat oven to 425 degrees. Lightly spray 2 jumbo muffin pans (makes 12 quiche baskets).
Mix melted butter with potatoes. Firmly press potatoes into bottom and up sides of muffin tins to form crust of quiche. (I pressed the bottom of a glass into the potatoes to start forming basket).
Bake 30-35 minutes, or until lightly browned.
REDUCE temperature to 350 degrees.
Sprinkle sausage & cheeses evenly into hash brown cups.
In small bowl, whisk together eggs, half-and-half, salt and pepper. Pour over sausage and cheeses. Bake 30 minutes or until puffed and set.
Serve hot.