Eggs baked in hash brown cups

Mix about half a bag of ready-made hash browns with a third of a cup of shredded cheese and a little salt and pepper.

Spray the muffin cups.

Press the mixture into each cup and make a well in the centre for the egg.

Bake at 425F; the plan was 15 minutes, but they took 25, crisp at the edges.

Add a couple drops of hot sauce to the bottom of each cup and crack in an egg without breaking the yolk; season with salt and pepper.

Turn the oven down to 350F and bake on a baking sheet about 10 to 15 minutes, until the white is set and the yolk still runny.

Lift the cups out and serve. The hash brown cups can be baked the day before and assembled later.