Begin by squeezing out excess moisture from thawed hash browns using a clean towel or cheesecloth. Brush a muffin tin with olive oil and press the hash browns into each cup to form nests.

Preheat your oven to 400°F (200°C) and bake the hash brown nests for about 20 minutes until golden brown and crispy.

While the nests are baking, crack eggs into a bowl, whisk, and stir in cheese, meats, and vegetables. Season with salt and pepper.

Remove the nests from the oven and carefully pour the egg mixture into each nest.

Bake again for 13-15 minutes until the egg filling is set and slightly golden.

Let cool for a few minutes and gently lift the cups out to serve warm.