My Meatless Mondays - Cheesy Hash Brown Cups

I hate to admit that I could almost live on potatoes and if you should be kind enough to add sour cream or cheese, I for sure, would eat this daily.

Cheesy Hash Brown Cups 3 cups chopped up potato 1 tablespoon oil 1/2 cup scallions or onions, chopped 1/2 cup chopped red bell pepper 8 eggs 1/2 teaspoon dried Italian seasoning 1/2 cup shredded Mexican blend cheese Preheat oven to 400°F. Grease 12-cup regular muffin cup pan and set aside. In medium bowl combine potatoes and oil and mix well.  Put this mixture on bottom of muffin cups. In medium skillet, heat tablespoon of oil and cook bell pepper and onions until tender.  Layer this over potatoes. In small bowl combine eggs and Italian seasoning and mix well. Pour over vegetables filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean. Eat and enjoy. Time to look back on last week and see what you have shared with us. Cendol from Ancoo's Journal Roasted Cauliflower Alfredo Sauce from Pastimes Quilt Design Curried Sweet Potato Apple Cakes from Blissful Bites Pumpkin Pancakes from Things that Make You Say Mmmmmm Above are three recipes from the 10 whole food snacks from Beyond the Peel Anyone hungry.  Please link up your delicious food and visit our wonderful friends who are sharing recipes with you.  Thank you all for coming to visit. Linked to See Ya in the Gumbo     Slightly Indulgent Tuesdays               Gallery of Favorites    Mangia Mondays   Savory Sundays     Tuesday’s Tasty Tidbits.     Tuesdays at the Table     Real Food Wednesday