Preheat the oven:
Set your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin.
Prepare the crust:
In a bowl, mix thawed hash browns with melted butter, salt, and pepper.
Press about 2 tablespoons of the mixture into each muffin cup, forming a little “nest.”
Bake for 15 minutes until the edges start turning golden and crisp.
Make the filling:
In another bowl, whisk together eggs, milk, cheese, crumbled bacon, green onions, salt, and pepper.
Fill and bake:
Remove the hash brown crusts from the oven. Pour the egg mixture evenly into each cup, filling about ¾ full.
Bake for 15–18 minutes, or until the centers are set and lightly golden.
Top and serve:
Let cool slightly, then top each muffin with a dollop of sour cream, a sprinkle of bacon bits, and fresh chives.

Make it vegetarian: Skip the bacon and add diced bell peppers or spinach.
Spicy twist: Add a pinch of cayenne or diced jalapeños to the egg mix.
Meal prep friendly: These muffins store well in the fridge for up to 4 days or can be frozen for 2 months.

Serve warm with a side of avocado slices or a drizzle of hot sauce for the ultimate breakfast-on-the-go.