Egg Breakfast Muffins

Preheat the oven to 425 degrees F (220 degrees C).

Wrap thawed shredded hash potatoes in a clean kitchen towel and squeeze to remove as much moisture as possible.

Stir together hash browns, melted butter, salt, and black pepper in a large bowl.

Grease 12 (2 1/2-inch) muffin cups with cooking spray. Press about 1/4 cup of the hash brown mixture into bottom and up the sides of each prepared muffin cup.

Bake muffins in the preheated oven until lightly browned, 18 to 20 minutes.

Stir together shredded Mexican-style four-cheese blend, 6 large lightly beaten eggs, chopped red bell pepper, and crushed red pepper (optional) in a bowl.

Remove muffin tin from the oven. Reduce oven temperature to 400 degrees F (200 degrees C).

Top hash browns with half of the bacon. Top with egg mixture and remaining bacon.

Bake until a knife inserted into centers comes out clean, 13 to 15 minutes.

Garnish with chopped fresh garlic and serve.