Instructions

• Preheat the oven to 425°F and spray a 12-cup muffin tin with nonstick cooking spray.
• Combine the hash browns, salt, black pepper, red pepper flakes, and 1 cup of the cheese in a medium bowl.
• Divide the potato mixture among the muffin cups and press it down and up the sides to form nests. Bake for 25 to 30 minutes, until the bottoms are browned.
• Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer it to paper towels to drain, then reserve a little for topping.
• Remove the hash-brown cups from the oven and reduce the oven temperature to 350°F.
• Whisk the eggs and milk together in a small bowl.
• Melt the butter in a skillet over medium-low heat. Add the eggs and gently stir with a spatula until thickened and no liquid remains.
• Fold most of the cooked bacon into the eggs.
• Spoon the egg mixture into the potato cups. Top with the remaining cheese and reserved bacon.
• Bake for 4 to 5 minutes, until the cheese melts. Sprinkle with chives and serve warm.