Baked Eggs in Parmesan Hashbrown Nests

This is easy and delicious.  It takes a little time to bake, but it's worth the wait.  Enjoy!
-frozen shredded hashbrowns
-shredded Parmesan cheese
-salt and pepper
Preheat the oven to 400 F.
Coat your muffin pan with cooking spray.  Fill each muffin cup with frozen hashbrowns. Top with 2 Tbs of shredded Parmesan and season with salt and pepper. Don't worry about not having room for the eggs.  The potatoes will compress nicely. :)  Bake in preheated oven for 15 minutes.
Remove from the oven and crack an egg over each potato cup.  Season with salt and pepper and bake for 10-15 more minutes.
Carefully scoop the "nests" out of the muffin pan, serve and enjoy!