Hashbrown breakfast cups

3 hash brown patties (rectangle)
6 eggs
shredded cheese
salt and pepper

Cut hash browns in half and line in a cupcake tin. Bake at 450F for seven minutes. Flip the hash browns and press into the bottom of the cups. Bake for another 7 minutes. Pull out and sprinkle each with a little bit of shredded cheese. Break an egg into each cup and salt and pepper. Bake at 350 until the eggs stop jiggling.

145 calories each.