1 20-oz. package refrigerated shredded hash browns
4 tbsp. melted butter
1/2 c. shredded Cheddar
Freshly ground black pepper
12 large eggs
4 strips bacon, cooked and crumbled
2 tbsp. freshly chopped chives
Preheat oven to 400°. Grease a standard 12-cup muffin tin with cooking spray.
Combine hash browns, butter, and cheddar in a medium bowl. Season with salt and pepper. Divide mixture between muffin tin cups; press down and up the sides with a spoon to create bowls. Bake until browned and crispy, 28 to 30 minutes. Let cool slightly.
Meanwhile, in a skillet over medium heat, cook bacon until crispy. Turn off heat and drain bacon on a paper towel-lined plate. When the strips are cool enough to handle, crumble into small pieces.
Crack an egg into each hash brown cup. Season with salt and pepper, then top with bacon and chives.
Bake until set, 12 to 15 minutes more. Serve warm.