Preheat oven to 400 degrees. Spray 6 tins of a 12-cup regular sized muffin tin with nonstick cooking spray; set aside.
Cook sausage in a nonstick skillet on medium, turning, until cooked thoroughly. Slice into 1-inch slices and place on paper towels to drain off grease.
While sausage is cooking, in a medium bowl, combine thawed hash browns, melted butter, onion powder and half of the salt and pepper, or to taste. Spoon evenly into prepared muffin tins, pressing up on sides and into bottoms firmly. Bake 12 minutes, or until lightly browned.
In a medium bowl combine eggs, remaining salt and pepper or to taste and milk. Whisk until combined. Add cheese and green pepper, if used. Stir.
Place sausage link slices evenly into cooked potato crusts.
Pour egg mixture evenly over sausage. Add the 1/4 cup remaining cheese on top. Bake 12-15 minutes, or until egg is set, testing by touching middle of tops with finger until it bounces back.
Remove and let cool 5 minutes in pan before eating.
These are great stored in the refrigerator or freezer-just pop into the microwave if in fridge for 1 minute per muffin. If frozen, it may take 2 minutes in the microwave.