Grease a 6 cup Muffin/cupcake pan. Place a tablespoon (or so) of hashbrown into the well of each muffin cup. Fill each cup with egg mixture 2/3rds full and bake for 20 minutes.
Notes
Cool and store remaining muffins in the freezer for future use. Reheat in oven at 400 degrees F for about 10 minutes.