Ingredients:

• 3 cups Simply Potatoes® Shredded Hash Browns
• 3 tablespoons 50/50 Butter Blend, melted
• 2 tablespoons chive and onion soft cream cheese
• 3 ounces ready to eat smoked salmon, chopped
• 1/3 cup finely chopped red bell pepper
• 1/2 teaspoon freshly grated lemon peel
• 2 cups (16 oz.) Better'n Eggs®
• Fresh chopped chives, if desired

1. Heat oven to 400°F. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine hashbrowns and melted butter; mix well. Press about ¼ cup hash brown mixture into each muffin cup lining bottom and sides. Bake for 12 to 14 minutes or until edges are golden brown.

2. Spoon about ½ teaspoon cream cheese into bottom of each hash brown cup. In small bowl stir together smoked salmon, red bell pepper and lemon peel. Spoon equal amounts of salmon mixture into each cup. Pour equals amount of Better’n Eggs into each cup.

3. Bake at 400° F for 12 to 14 minutes or until toothpick inserted in center of egg cup comes out clean. Garnish with fresh chopped chives.