Step 2In a bowl, combine hash browns, shredded cheddar cheese, and melted butter.
Step 3Grease a muffin tin with cooking spray. Divide the hash brown mixture evenly between 12 cups.
Use a fork to press the potatoes into the bottom and up the sides of each cup.
Step 4Bake for 25 minutes. Remove from oven and gently press down the centers using the back of a
spoon or small cup.
Step 5Crack one egg into each cup and season with salt and pepper.
Step 6Return to oven and bake for 12–15 minutes, depending on how set you like the yolks.
Step 7Let cool for at least 10 minutes before removing from the pan and serving.
Ingredients
1 (20 oz) package refrigerated hash browns
⅔ cup shredded cheddar cheese
5 tablespoons melted butter
12 large eggs
Salt & pepper to taste
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