Preheat the oven to 400°F (200°C) and generously grease a mini muffin tin.

Squeeze excess moisture from the thawed hashbrowns using a clean kitchen towel.

In a large bowl, whisk the eggs, garlic powder, salt, and black pepper.

Fold in the dried hashbrowns, 1 cup of cheddar cheese, crumbled beef bacon, and green onions.

Press 1 tablespoon of the potato mixture firmly into each cup of the muffin tin, creating a slight indentation in the center.

Bake for 20 minutes until the edges are golden brown.

Top each bite with the remaining 0.5 cups of cheddar cheese and bake for an additional 3-5 minutes until melted.

Let cool in the pan for 5 minutes before removing carefully with a spoon.