Preheat the oven to 425 degrees.

Generously grease the muffin tin with cooking spray or use a paper towel and vegetable/olive oil to liberally wipe the cups.

In a mixing bowl, throw in the defrosted hash browns, shredded cheddar, olive oil, and salt and pepper. Mix to combine.

Add the hash brown mixture to the muffin tim and fill up 12 cups evenly. The potatoes will cook down. Press the potatoes to the bottom and sides of the muffin tin. 

Place the potatoes in the oven and cook for 20-22 minutes or potatoes are a light golden brown. 

While the potatoes are cooking, roughly chop up your cooked bacon. 

Once the potatoes are ready, take the potatoes out and lower the oven temperature to 375 degrees.

Add about 1/3 of the bacon on top of the potatoes. 

Now crack an egg in each of your cups, top with the remaining bacon, and sprinkle the remaining cheese on each cup. 

Place the muffin tin back in the oven (at 350 degrees) and cook for 10-12 minutes depending on how firm or runny you want your eggs. Cook until the egg whites are completely opaque. 

When the eggs are done, remove the pan from the oven and use a knife to loosen the egg cups from the sides of the muffin tins.

Sprinkle with salt, pepper and fresh chives or green onion.