Bird's Nest Breakfast Cup

The princess made these for us for breakfast today.  They are somewhat time consuming, but quite tasty.

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

1. Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
2. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
3. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
4. Once they're finished, take them out and lower the temp of the oven to 350 degrees.
5. Crack an egg into each of the cups
6. Top with bacon and a sprinkle of extra cheese
7. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
8. Slide a knife along the edges to remove from pan when cooled.

We used cupcake wrappers in an attempt to minimize mess.  It was still messy but at least they didn't stick to the tin. 

She broke the yolk of each egg.

Both cooking times had to be increased by several minutes at our altitude--or maybe it was our oven.

We froze some of them and will see if they still taste good after freezing.  If so that would be GREAT for plan-ahead cooking.