Form the Hashbrown Cups
Divide the hash brown mixture evenly among the muffin cups, pressing the potatoes firmly along the bottom and up the sides to create small “nests.” Make sure there’s a slight hollow in the center for the filling.
Place the muffin tin in the oven and bake for 15–20 minutes or until the edges of the hash browns turn golden and crispy.
4. Make the Egg Mixture
In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Stir in the diced
