Hash Brown Huddle

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Coat a 12-cup muffin pan with the baking spray with flour.

Step 3 -In a large bowl, add the hash browns and 2 cups of the cheese and toss to combine.

Step 4 -Spoon the hash brown mixture evenly into the prepared muffin cups in the pan, filling the cavities and then pressing the hash brown mixture up the sides to form a cup shape.

Step 5 -Bake the hash brown cups until the edges are golden and crispy, about 30 minutes.

Step 6 -In a clean kitchen towel, add the spinach and squeeze it to remove as much of the liquid as possible.

Step 7 -In a medium skillet over medium-high heat, melt the butter.

Step 8 -Add the onions to the melted butter and cook, while stirring occasionally, until they are translucent and tender, about 5 minutes.

Step 9 -Reduce the heat to low.

Step 10 -Add the spinach to the onion mixture and cook, while stirring occasionally, just until the spinach is wilted and combined with the onions, about 1 minute.

Step 11 -Transfer the onion mixture from the heat.

Step 12 -Spoon 1 heaping tablespoon of the onion mixture into the bottom of each of the hash brown cups.

Step 13 -In a large bowl, add the eggs, the half-and-half, the salt, and the black pepper and whisk until well-combined and the eggs are thoroughly beaten.

Step 14 -Carefully pour the egg mixture evenly into the hash brown cups, covering the onion mixture in each cup.

Step 15 -Top the egg mixtures evenly with the tomatoes and the remaining cheese.

Step 16 -Bake until the eggs are set and the hash brown cups are crispy and browned, about 30 minutes.

Step 17 -Transfer the muffin pan from the oven and allow the cups to cool on a wire rack for 5 minutes.

Step 18 -Serve warm.