Egg Puffs

• 8 oz. sliced Button Mushrooms
• 1 small Red Pepper, chopped
• 3 Garlic Cloves
• 1 ½ cups frozen Hash browns or shredded fresh Potatoes
• 2 tsp. Paprika
• Generous pinches of Salt and Pepper
• 8 Whole Eggs
• 1/3 cups Milk
• 1 tbsp. Dijon Mustard
• 2 Green Onions, chopped
• 1 cup Feta Cheese

Preheat oven to 375 F. In large oiled frying pan, heat mushrooms until brown around the edges. Combine pepper, garlic, hash browns, paprika, salt and pepper. Stir often until heated thoroughly. Put in bowl and cool in refrigerator. In medium bowl, whisk eggs with milk, mustard, salt and pepper. Coat muffin tins with oil and press mushroom mixture into bottom of them. Sprinkle each with onions and feta and pour egg mixture on top. Bake for 25 to 30 minutes. Let stand and ease out of muffin cups.