Preheat your oven to 400°F (200°C) to ensure perfect crispiness.

Generously grease a 6-cup muffin tin using melted butter, olive oil, or non-stick spray.

In a large mixing bowl, combine the shredded hash browns, melted butter, salt, and pepper, tossing until evenly coated.

Thoroughly mix the hash brown mixture to enhance the flavor.

Divide the hash brown mixture among the greased muffin cups, forming nests about ¼ inch thick.

Place the muffin tin in the oven and bake for 20–25 minutes, until golden brown.

Remove the tin from the oven, and crack an egg into each hash brown nest.

Return the muffin tin to the oven and bake for an additional 10-15 minutes, depending on desired yolk consistency.

At the 8-minute mark, feel free to sprinkle cheese or other toppings over the eggs.

Let the baskets cool for 2-3 minutes, run a knife around the edges, and gently lift them out to serve warm.