Delicious Breakfast Cupcake

1 bag (20 oz) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 tablespoons milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese (3 oz)

Mix potatoes, oil, salt and pepper and bake for 45-50 min 400F until golden brown

Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup.

In medium bowl, beat eggs and milk. Stir in bacon and cheese.

Top each with slightly less than 1/4 cup egg mixture.

Bake for 13-16 min and your done!