1 (20-ounce) bag frozen hash brown potatoes, thawed
1/2 cup grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter, melted
6 large eggs
1/2 cup milk
1 1/2 cups pepper jack cheese, shredded, divided
4 green onions, thinly sliced
01Preheat oven to 400ºF. Spray non-stick muffin pan with cooking spray. Press potatoes dry in a large mixing bowl with paper towels, or dry with a salad spinner.
02Add parmesan, salt, pepper and butter to potatoes and stir to combine.
03Scoop potato mixture equally into prepared muffin pan, pressing hash browns into bottom and sides of each cup. Bake until golden brown and crispy, about 20 minutes.
04Meanwhile whisk eggs and milk together in mixing bowl until combined. Season with salt and pepper.
05Scatter half of pepper jack cheese in the bottom of each crispy hash brown cup. Pour egg mixture over pepper jack and top with remaining cheese. Bake until eggs are set, about 15 minutes. Remove from oven and top with green onion. Let cool 5 minutes in muffin pan, remove and serve hot.