Preheat oven to 375°F (190°C) and generously spray a 12-cup muffin tin with cooking spray.

In a large mixing bowl, combine hash browns, 1 cup of shredded cheddar cheese, and half of the crumbled bacon. Mix until evenly incorporated.

Evenly distribute the hash brown mixture into the prepared muffin cups, pressing firmly to create nests.

Bake for about 15 minutes, or until the edges are golden brown and crispy.

Whisk together large eggs, milk, salt, pepper, and chopped green onions until fluffy.

Once nests are baked, pour the egg mixture into each hash brown nest, filling them about three-quarters full.

Top each muffin with the remaining crumbled bacon and additional cheese. Return to oven and bake for another 12–15 minutes, until eggs are set.

Let cool in the tin for about 5 minutes, then carefully lift out and serve warm.