Preheat Oven: Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
Prepare Hash Brown Mixture:
In a bowl, mix the thawed hash browns with shredded cheddar cheese, salt, pepper, garlic powder, and onion powder.
Form the Cups:
Press a heaping spoonful of the hash brown mixture into each muffin cup, forming a nest shape. Press it firmly into the bottom and up the sides of each cup.
Bake the Hash Brown Cups:
Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
Prepare the Egg Mixture:
In another bowl, whisk together the eggs and milk. Season with a little salt and pepper if desired.
Add any optional fillings to the egg mixture (such as bacon, ham, veggies).
Fill and Bake:
Remove the hash brown cups from the oven and pour the egg mixture evenly into each cup.
Return to the oven and bake for an additional 12-15 minutes, or until the eggs are set.
Serve:
Let the breakfast cups cool slightly before removing from the muffin tin.
