4 cups shredded potatoes (you can use fresh or compliant defrosted frozen hash browns)
6 eggs, divided
3/4 tsp salt, divided
1/2 tsp pepper, divided
1/2 cup chopped spinach
1/2 cup peppers, diced
1/4 cup onion, diced
Preheat oven to 400 degrees. Spray a 12 cup muffin tin with olive oil spray.
In a large bowl, whisk 1 egg, 1/4 tsp salt and 1/4 tsp pepper. Stir in hash browns. Divide into muffin tins, pressing into bottom and up the sides. Bake 15 minutes, until the edges are a golden brown.
Whisk remaining 5 eggs, then add spinach, peppers, onion, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Divide evenly into prepared crusts and bake 10-15 minutes, until toothpick comes out clean. Let cool 5 minutes in the pan, remove carefully and serve warm.
(If you wanted to add cheese, you could put 1/4 cup in the potato mix and 1/2 cup in the filling.)