So here it goes~
1 pkg. frozen shredded hashbrowns (thawed)
8 oz. sour cream
2 tsp. garlic powder
1 pkg. real bacon bits
1 Tbs. parsley flakes
8 oz. shredded cheddar cheese
salt as desired (I always use sea salt.)
Preheat the oven to 425. Pam or line 12 muffin cups. In a large mixing bowl (of course I used my stainless steel bowl from Pampered Chef), mix together all ingredients. Spoon into muffin pan creating heaping tops. Bake for 25-30 minutes or until golden and eggs are solidified.
And yes. My Pampered Chef stoneware muffin pan has broke right down the middle. Did I throw it away? NOOOOO! It actually works better now! If I only need 6 cups, then I can only pull out one half of it! Genius!