Brown the breakfast sausage and crumble into small pieces. Cool slightly.
Preheat the oven to 350 degrees F. Spray 24 mini muffin tins with a non-stick cooking spray.
Divide the thawed hashbrowns between each of the mini muffin tins. Top the hashbrowns with the sausage.
Add the eggs and milk to a bowl or a measuring cup (that you can pour the eggs from into the tins) and beat with a fork or a whisk until well blended. Pour enough of the egg mixture so it about 3/4 full or a touch more. Sprinkle with the shredded cheese.
Place the muffin tins into the preheated oven and bake for 15 to 20 minutes or until the eggs are firm. Remove from the muffin tins and enjoy.