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1
Preheat oven to 350u00b0F.
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2
Spray a 12-cavity muffin tin generously with nonstick cooking spray.
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3
Place two sheets of paper towels on a large dinner plate, and set aside.
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4
Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
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5
Transfer the bacon strips onto the paper-towel-lined dinner plate. Keep at least half of the bacon fat to cook the hash browns.
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6
Pro tip: Discard bacon fat by first setting it aside to cool down and solidify before throwing in the trash.
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7
Return the skillet to the heat and add the thawed hash brown potatoes. Cook for 4-5 minutes, stirring occasionally with a rubber spatula, until slightly golden-brown. Remove from the heat.
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8
In a large mixing bowl, whisk together the eggs, sour cream, salt, and black pepper.
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9
Using clean hands, crumble the bacon into small pieces and transfer the the egg mixture. Add the hash brown potatoes and shredded cheese. Fold with a rubber spatula until the bacon, potatoes, and cheese are evenly distributed.
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10
Divide the mixture equally between the 12 cavities of the muffin pan.
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11
Bake the casserole bites for 20-25 minutes on the middle rack of oven, until they are golden brown on top and a toothpick inserted in the center comes out clean.
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12
Check to see that casserole bites are done. Remove from oven or add time as needed.
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13
Allow the casserole bites to cool for 5 minutes in the pan. To remove, run a sharp knife around the edge of each casserole bite and lift up at an angle.
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14
Plate and serve.
