Breakfast "cups"

I was so excited to make these for Conference weekend. I've only made them once and they were fabulous tasting.... however, they didn't "look" as great :) I definitely learned some stuff that I will share. It is a great recipe though! Recipe came from HERE
 1 24 oz. bag of shredded hash browns
 2 tsp salt
1 tsp pepper
 2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits* or 8=10 pieces of cooked bacon, crumbled
Eggs
 Extra shredded cheddar
Muffin tin

 Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand {WELL}. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they're finished, take them out and lower the temp of the oven to 350 degrees. Crack about 10 eggs** and whisk together well. Then scoop egg "mixture" into each muffin cup being careful not to overfill them then, Top with bacon(or other toppings of choice) and a sprinkle some extra cheese Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them) {I cooked ours TOO long and ended up with more of a hard boiled egg texture). Slide a knife along the edges to remove from pan when cooled.

 *You can also experiment with ham, sausage, and veggies to make them your own!
**The original recipe said to crack one egg into each of the muffin wells, but when I did that my eggs ended up filling up the tins TOO much and causing more of a mess, so after reading some reviews on the site I decided I would do it this new way instead.