Preheat oven to 400°F. Place a Flexipan® Round Tray (or straight muffin tray) on a Perforated Baking Sheet.
Divide the thawed hash browns in each one of the 6 wells. Gently form into nests/crusts, working the hash browns up the sides of the mold. Place bacon strips (if using the straight muffin tray then you will want to use 1/2 a piece of bacon) in each well, forming a circle to contain the egg. Gently press against the hash brown crust to allow the bacon to remain upright.
Bake for 20 minutes and then remove from oven to add egg.
Crack an egg into the center of each well and sprinkle with salt and pepper and any other seasoning you would like. You can also top with cheese at this point (or in the final 7-8 minutes of baking). Return to oven and bake for 15-18 minutes, depending on how well you want the egg cooked.
Optional: Get creative and add cheese, green peppers, mushrooms, tomatoes or substitute sausage and ham. If you add vegetables you may want to extend the cook time by 10 minutes. Also, you can season the hash browns with our French Pantry Herb blends.