Preheat oven to 400°F (200°C). Generously grease a 12-cup standard muffin tin.

Ensure the thawed hash browns are very dry by squeezing out all excess moisture with a cheesecloth or paper towels. In a large bowl, combine the dry hash browns, olive oil, garlic powder, salt, and pepper. Mix well.

Press about 1/4 cup of the hash brown mixture firmly into the bottom and up the sides of each muffin cup, forming a nest.

Bake for 15-20 minutes, until the edges are golden brown and crispy. This is the 'blind bake' step.

While the crusts are baking, cook the breakfast sausage in a large skillet over medium-high heat until browned, breaking it up with a spoon. Drain off any excess grease.

In a medium bowl, whisk together the eggs and milk. Scramble the eggs in the skillet over medium heat until they are just set.

Remove the hash brown crusts from the oven. Layer the cooked sausage, then the scrambled eggs into each crust.

Top each bowl generously with shredded cheddar cheese.

Return the muffin tin to the oven and bake for an additional 5-7 minutes, or until the cheese is fully melted and bubbly. Let cool for a few minutes before serving.