Start by preheating your oven to 400 F.
Grease a standard muffin tin REALLY well with a neutral oil spray or butter. You don’t want these egg cups to stick!
In a bowl, add your hashbrowns, cheese, and melted butter.
Fill each muffin tin cavity with the hashbrown/cheese/butter mixture. be sure to press the potatoes into the bottom and sides of the tins, so that they form that perfect muffin shape. The tins will be full when you fill them, but the hashbrowns will shrink as they bake.
Bake for 23 minutes, then remove from the oven one done.
Use a spoon to press down and form a well inside of each cup, to make room for the eggs.
Then, crack an egg into each cup.
Bake for 12 minutes until the eggs have cooked. I like a runnier yolk, so 12 minutes is perfect for me, but if you want a more “done” yolk, you can bake it for longer.
Remove from oven. Let sit for about 20 minutes, or until they have cooled enough that you can take a knife and remove each cup gently, scraping around the edges if needed.
Garnish with bacon, chives, or any garnish that you desire, and enjoy!