Disclaimer– I’m still tweaking this recipe, but I thought I’d share it with you and see if you had any tweaks you’d make yourselves.  Kind of like learning together. How’s that sound?  

32 oz. shredded hashbrowns (I used the frozen kind, but thawed them first — in the fridge)
1 lb. cooked and crumbled bacon (For a tutorial on how to bake them go HERE.)
2 c. shredded cheddar cheese (set 1/2 c. aside)
6 eggs (beaten)
1/2 c. sour cream
1/2 c. milk
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
48 Biscuits (My recipe is HERE.)

Make roll out biscuits or use the bang-on-the-counter kind.  Cut them out about the size of a pint canning jar opening (really scientific, I know).  Then press them into the bottom of lightly sprayed muffin tins so that the dough goes up the sides.  Fold together hashbrowns, bacon, 1 1/2 c. cheese, eggs, sour cream, milk, garlic powder, onion powder, and pepper together.  Scoop into muffin tins until it’s all evenly doled out. Top with 1/2 cup cheese and bake in a preheated 325 degree oven for 30 minutes.  Serve with pancakes and syrup or all by themselves for busy mornings.

Enjoy!