1 24 oz. bag of shredded hash browns
2 tsp. salt
1 tsp. pepper
2 T. oil (I use olive oil)
1/3 C. shredded cheddar
Bacon bits or 8-10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 C. shredded cheese.  Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cup. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled. Notes: I like to break the yolks in my eggs a bit once I put them into the hash brown cups.