1. Preheat & Prep: Preheat your oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin with cooking spray or butter. This is crucial to prevent sticking.

2. Prepare Hash Browns: Squeeze the thawed hash browns in a clean kitchen towel to remove excess moisture (this ensures they get crispy). In a medium bowl, mix the hash browns with the melted butter, salt, pepper, and garlic powder.

3. Form Nests: Divide the hash brown mixture evenly among the 12 muffin cups. Use your fingers or the bottom of a small glass to press the potatoes firmly into the bottom and up the sides of each cup to create a ‘nest’ shape.

4. Bake Crusts: Bake the hash brown nests for 15–20 minutes, or until the edges are golden brown and crispy. Remove from the oven and reduce the temperature to 350°F (175°C).

5. Make Filling: While the crusts bake, whisk together the eggs, milk, and a pinch of salt and pepper in a bowl. Stir in the crumbled bacon (or other mix-ins) and half of the cheese.

6. Fill & Bake: Pour the egg mixture into the pre-baked hash brown cups. Top with the remaining cheese and fresh chives. Return to the oven and bake for 12–15 minutes, or until the eggs are set and slightly puffed.

7. Cool: Let the cups cool in the pan for 5–10 minutes. Run a butter knife around the edges to loosen them, then gently lift them out.