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Preheat oven to 425.
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Mix together hash browns, cheese, olive oil and salt & pepper.
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Spray the cupcake pan with non stick spray. Use a napkin to spread it all around.
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Add 1/4 cup of the hash brown mixture into each cup. Press the mixture down into each cup with your fingers, to form the shape of the hash brown cups.
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Bake for about 15 minutes until the edges of the hash browns have browned and the cheese has melted.
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Reduce the heat on your oven to 350.
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Crack each egg into each cup and top with the crumbled bacon and season with salt and pepper to taste.
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Bake the cups again. This time until the egg whites are set, about 13 to 15 minutes.
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Remove the pan from the oven and let them cool. Top with the sliced basil leaves. Gently remove each one from the pan. Serve warm.