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!