Preheat oven to 400f. Line muffin pan or spray liberally with oil. Spoon 1/4 cup cooked hash browns in to 8 of the muffin cups and press down. You may have leftover-you can make another muffin or mix Into eggs
Cook for 15 minutes until set and a bit crispy. While thesee bake, whisk the eggs with veggies. If frozen, you can heat up the veggies in the microwave for a few seconds to thaw then mix with eggs. Add seasonings.
Once the hash brown crusts are done, pour the egg mixture evengly into each muffin cup. Cook for 20-25 minutes until eggs are cooked through.
Remove from oven and let cook before removing from pan.
Keep in the fridge in and air tight container for 3-4 days or wrap and freeze Individually. To reheat, microwave for 20-30 seconds - depending on microwave.
Pair with suggestions from above and enjoy!