Preheat oven to 400°F. Coat six-cup muffin pan with cooking spray. Evenly divide hash browns in cups and firmly press to bottom and sides.

In large skillet, heat oil. Saute onion until tender. Add in garlic and sausage to heat through. Remove from heat and stir in sour cream.

In med bowl, beat egg substitute with salt and pepper. Pour evenly into potato-lined cups. Top with sausage mixture, bacon and cheese.

Bake 15-18 min until eggs set. Serve immediately.