Preheat oven to 425°F.
Place hash brown potatoes in a medium-size mixing bowl and season with salt and pepper.
Grease a 12-cup muffin pan.
Divide hash browns equally among the muffin cups and gently press them down in each to form somewhat of a cup at the bottom and slightly up around the sides.
Place the muffin pan in the oven and pre-bake the hash browns for 16 to 18 minutes, until the potatoes begin to become a little crispy and golden.
Remove from the oven and lower the temperature to 350°F.
In the same mixing bowl used for the hash browns, whisk together the eggs and heavy cream until smooth. Mix in shredded cheese and crumbled bacon.
Fill each hash brown cup with the egg mixture.
Bake for 15-18 minutes, or until eggs are cooked through.
Serve and enjoy.
