Preheat the oven to 400°F.

Spray a 12-cavity muffin pan with canola oil cooking spray. Set aside.

Place the hash brown potatoes in a large mixing bowl. Using a doubled sheet of paper towels, press as much water out of the potatoes as possible. Once the potatoes are thoroughly dry, season with the salt, black pepper, and garlic powder. Mix with a rubber spatula to combine.

Divide the potatoes evenly among the 12 cavities of the muffin pan. Use clean hands to press the potatoes firmly into the bottoms and sides of the cavities, creating the cups.”

Spray the hash brown cups liberally with canola oil cooking spray.

Bake the hash brown cups on middle rack of oven until they are golden brown and firm, 27-30 minutes. During the last five minutes of baking, prepare the eggs.

Crack the eggs into a large mixing bowl and whisk until smooth.

Set a large skillet over medium heat and add the butter, swirling it as it melts to coat the bottom of the pan. Pour the eggs into the pan and cook, folding with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Remove skillet from the heat, and season eggs with salt and black pepper.

Remove the hash brown cups from the oven. Divide the scrambled eggs evenly among the 12 cups. Sprinkle the eggs with cooked bacon, if using. Top each potato and egg cup with a generous spoonful of shredded cheese.

Return the hash brown cups to middle rack of oven and bake until cheese is fully melted, 3-5 minutes.

Check to see that hash brown cups are done. Remove from oven or add time as needed.

Use the tip of a knife to release each potato cup from the pan, and transfer to serving plates. Sprinkle each with a small amount of chives, and serve.