Breakfast Hashbrown Nests

Preheat oven to 400° F.

Spray a 12-cup muffin pan with non-stick cooking spray. Set aside.

Fill each muffin cup about 2/3 of the way full with shredded potatoes and press the bottom and up the sides. Bake for 15 minutes or until edges are golden brown.

Whisk together eggs, milk, salt, black pepper, garlic powder, bell pepper, spinach and cheddar in a large bowl.

Turn oven down to 350° F. Divide egg mixture between potato cups.

Bake for 10 minutes or until eggs are set. Remove from oven and top with fresh parsley. Serve.