fresh basil leaves, hot sauce, or whatever herbs and sauces you want to top your egg bites with
Preheat oven to 400F.
Place the hash browns and 1 tablespoon of butter in a skillet over medium high heat. Sauté for about 10 minutes, stirring frequently, until the hash browns are cooked through and starting to brown.
Place the hash browns, cheese, garlic powder and salt in a large bowl. Use a rubber spatula to mix everything together.
Line the muffin tin with parchment papers. Then divide the hash into the muffin tins, filling about half way. Use the back of a 1/4 dry measuring cup to press the hash browns into the bottom of the muffin tin. This will compress it and allow for room on top for the eggs.
Crack the eggs on top of the hash browns. I kept mine sunny-side up but if you prefer scrambled, crack all the eggs in a bowl, whisk, add more cheese and spice if desired, and then divide among the muffin cups.
Bake for an additional 8 – 10 minutes until the eggs are no longer clear.
Allow the eggs to sit a few minutes before removing to a cooling rack/plate. Top with fresh herbs and your favorite sauces (optional).
Once they’ve cooled, store in an airtight container in the fridge for easy heat and eat breakfasts all week.