1 pkg. shredded hash browns, thawed
1 egg slightly beaten
4 c. cheddar cheese
1/2 c. sour cream
1/3 c. real bacon pieces
salt and pepper to taste

Preheat oven to 400. Mix hash browns and eggs. Spray mini muffin pans with vegetable spray. Spoon hash brown mixture into the mini muffin pans. Use mini tart shaper to press hash brown mixture into the bottom and sides of mini muffin pans.

Bake for 30 minutes.

Sprinkle tops with cheese, bake for an additional 2 minutes or until the cheese is melted. Place a dollop of sour cream on top of each, if desired. Top with bacon, salt and pepper. Best if served warm.