Preheat your oven to 400 degrees.

While you are waiting for your oven to preheat, generously spray 2 muffin pans with cooking spray. This recipe typically makes enough for 18 muffins for me.

Now you are ready to start prepping your dish.

Combine one egg with your hash browns, olive oil, 1 cup cheese and half of the salt and pepper.

Divide the mix between your muffin tins. I usually make it in 18, you possibly could stretch it to 24.

Bake at 400 for 15 minutes or until your potatoes are crispy.

While the hash brown mix is baking you are ready to mix the rest of your ingredients. Whisk the remaining 8 eggs in a large mixing bowl.

Add in the rest of your cheese (1 cup), remaining salt and pepper, bacon (cooked or the bits), milk and the bell peppers and stir to combine them together.

Once your potatoes are done, pour over your egg mix and bake an additional 15 minutes.

Let cool for 5 minutes then serve.