Sausage and Egg Breakfast Muffin

Divide hash browns among 6 well-greased jumbo muffin cups.  Gently press hash browns onto the bottom of each muffin cup.  

Divide sausage, green onions and cheese among muffin cups.  Whisk together egg substitute, milk and mustard.  Slowly pour about 3 tbsp of egg mixture into each muffin cup.

Bake at 350 degrees for 20 to 30 minutes or until a knife inserted in the center of the muffin is set. 

Cooled muffins may be frozen.  To reheat, microwave for 2 to 3 minutes at 50% power or until hot.