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Preheat oven to 350°F (180°C). Generously spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
Add the onion to the pan drippings in the same skillet; sauté until fragrant and soft, about 3 minutes. Set aside.
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a separate bowl. Then, stir in the cheese, frozen hash browns, bacon, and sautéed vegetables.
Add ricotta/veggie mixture ⅔ way up into each cavity of a greased muffin pan. Sprinkle with more shredded cheese and bacon, if desired.
Bake for 15-20 minutes or until set and golden brown on top. Let cool for 10 - 15 minutes before unmolding and serving.