Preheat oven to 375 degrees.
Rinse your shredded hash browns with water so they aren't frozen in chunks. Drain.
Mix your shredded hash browns with milk and salt and pepper.
Liberally spray your muffin tin with nonstick spray.
Dump 1/4 cup of hash browns into each muffin spot.
Press shredded hash browns up a long the sides creating a bowl or nest with them.
Place pan in preheated oven and bake for 45 minutes.
In a medium sized bowl, mix together eggs, onion and bacon.* (if doing fried egg version stop here and just crack an egg into each nest like in the next step without mixing or onion and bacon)
When hash browns are done cooking pour about 1/4 cup of scrambled egg mixture into each hash brown nest. **(fried egg version continue the same from here to the end)
Sprinkle with chives and a little salt and pepper to taste.
Bake for about 12 minutes until eggs and thoroughly cooked.