This brunch recipe idea is perfect to serve to overnight guests. The brunch cups can be warmed easily if the guests wake up at different times. An egg fits perfectly in each cup in the muffin tin on a bed of hash browns. Sprinkling the potato and egg combination with bacon and cheese makes a great protein packed breakfast or brunch recipe!
Preheat oven to 425 degrees F. Grease 12 muffin tins.
Mix hash browns, salt, pepper, oil and 1/4 cup of shredded cheese. Divide among 12 cups in muffin tin and press in the bottom. Bake for 15-18 minutes or until toasty.
Lower oven temperature to 350 degrees F.
Crack an egg into each of the cups. Top with bacon and sprinkle with remaining cheese.
Bake at 350 degrees F for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.