Ingredients :
15 oz. frozen shredded hash browns, thawed
1 cup Cheddar cheese, shredded
1 tablespoon olive oil
8 medium eggs
Salt and pepper to taste
2 slices cooked bacon, crumbled
1 tablespoon Cheddar cheese, shredded
1/2 tablespoon parsley, chopped
2 avocados, sliced and chilled (optional)

If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.
Directions :
Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
Crack a medium egg into each nest and season with salt and pepper to taste
Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
Dish and serve with chilled avocado slices