Preheat the oven to 400 degrees F and brush a light coat of vegetable oil on a muffin sheet.

Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.

Fill each muffin slot with the mixture. Place in the oven and bake for approximately 40 minutes. Cut and serve warm.