Preheat the oven to 450 degrees. Spray muffin tin generously with cooking spray. Set aside.
In a large bowl, add hash browns, olive oil, cheddar cheese, and salt and pepper and mix together.
Divide hash brown mixture between 12 muffin cups (use a cookie scoop to make your life easier). Each one will hold a generous ¼ cup.
Press the hash browns in to the muffin tin. Make a small depression in the middle, shaping it into a nest.
Generously spray the tops of the hash brown nest with cooking spray.
Bake for 20-25 minutes, until the hash browns are golden brown. Keep an eye on them for the last few minutes to ensure they don’t burn. Let the hash brown nests cool for about 15 minutes.
Reduce the oven temperature to 425 degrees.
Crack an egg into each nest.
Bake for 12 minutes, or until the whites are set and the yolk is your desired doneness.
Serve warm. Add salt and pepper to taste.
Once you crack the egg into each cup, before baking them, you can also top with cooked bacon pieces and more cheese, if desired.If you like less yolk, before baking the eggs, break each yolk with a fork.