Let’s get these muffins on the table with these easy steps:

1. Preheat your oven to 375°F and generously grease a 12-cup muffin tin with non-stick spray.
2. In a medium bowl, toss the thawed hash browns with olive oil and a pinch of salt and pepper. Press about 1/4 cup of this mixture into each muffin cup, creating a nest shape.
3. Bake the hash brown nests for 15-20 minutes, or until they start to turn golden brown. This sets the stage for a crispy crust.
4. While the crusts are baking, whisk together the eggs, milk, salt, and pepper in a large bowl. Stir in the cheese, crumbled bacon, and green onions.
5. Pour the egg mixture into the baked hash brown nests, filling each cup about 3/4 full.
6. Return to the oven and bake for an additional 15-20 minutes, or until the eggs are set and slightly golden on top.
7. Allow the muffins to cool in the pan for a few minutes before gently removing them with a knife or offset spatula.

Pro tip: Use a muffin liner if you find the hash browns sticking to the pan — it makes removal a breeze!