Preparation Steps

• Preheat oven to 400 degrees Fahrenheit.
• Spray two 12-cup muffin tins with non-stick baking spray.
• For the hash brown crust: In a large bowl, mix the shredded hash browns with one egg, olive oil, 0.33 cup shredded cheese, 0.5 tsp salt, 0.25 tsp pepper, minced garlic, smoked paprika, and dried parsley until seasonings are well combined.
• Split the hash brown mixture evenly among the 24 baking cups. Pat it down with the back of a cup or another round container that fits into the muffin tins to form the crust.
• Bake the hash brown crust in the preheated oven for 10-15 minutes, or until it gets slightly browned and crispy.
• For the egg mixture: While the crust is cooking, mix the 12 eggs, milk, 1 cup shredded cheese, cut-up bacon, 0.75 tsp salt, 0.5 tsp pepper, and dried parsley in a large bowl.
• Once the hash brown crust is slightly browned, split the egg mixture evenly on top of the hash browns in the muffin tins, filling to about 3/4 full.
• Bake in the oven for another 10-15 minutes, or until the eggs are fully cooked.
• Remove from the oven and let cool for a few minutes before removing from the muffin tins. You can slide a silicone spatula around the outside of the cups to help release them.
• Serve hot or at room temperature.