Heat oven to 425*F and grease 12-24 muffin cups.
Saute hash browns in about 3 tbls. oil in a pan on the stove for 2-3 minutes (to take off the chill if frozen) and season at this time to taste.
Divide potatoes in between muffin cups, and use your fingers to shape potato mixture into nests/domes with a crater in the middle. Bake for 10- 15 minutes until potatoes are browned around the edges.
Remove from oven and reduce oven temp to 350*F.
Cook your meat and crumble or break up and to add to the potato cups.
Sprinkle your cheese over the meat/potato mixture.
Whisk together eggs, salt, and pepper, and divide equally among your potato/meat/ cheese mixture, just until everything is covered with eggs.
Bake in the oven at 350*F until eggs are set and a knife in the center of the eggs comes out clean, about 13-16 minutes.
Let cool in pans and remove by sliding a knife between potato crust and muffin cup. These last in the fridge for about a week or in the freezer for up to two months in an airtight ziploc bag or tupperware container.
