1 1/2 tablespoons organic unsalted butter, melted 1 1/2 lb russet potatoes, peeled and shredded (NOTE: Use your food processor to shred them or substitute 4 cups frozen and thawed all-natural shredded potatoes; be careful not to purchase the fried variety) 1/4 teaspoon + 1/8 teaspoon sea salt, divided 1/4 teaspoon + 1/8 teaspoon fresh ground black pepper, divided Olvie oil cooking spray 3/4 cup grated low-fat Swiss cheese, divided (Or Gruyere) 1 (3oz) all-natual, cooked chicken sausage, diced 3 scallions, chopped 3 large eggs 3 large egg whites

Preheat oven to 400. Bursh a 12-count muffin tin with butter, thoroughtly coating the base of each muffin cup. Transfer potatoes to a colander and press firmly to extract as much water as possible. Squeeze between double layers of paper towels until potatoes feel very dry. Transfer to a large bowl, add 1/4 teaspoon each salt and pepper and stir to combine.
Add about 1/3 cup potatoes to each muffin cup. Press potatoes into the base and up the sides of each muffin cup, creating little "nests". (NOTE: Potatoes should come slightly over top of each cup, as they will shrink during baking.) Bake until edges of potatoes are golden brown, about 20 minutes, turing pan halfway through. Reduce oven to 350.
Lightly mist the top edges of the muffin tin around each muffin cup with cooking spray. Divide 1/2 cup cheese among potato "nests," followed by sausage and scallions. In a medium bowl, whisk eggs, egg whites and remaining 1/8 teaspoon each salt and pepper. Pour into "nests," dividing evenly. Top with remaining 1/4 cup cheese, dividing evenly. Bake until egg is set and cheese is melted. 12-15 minutes. Cool in pan for 10 minutes before serving.