Cookwith - Absurdist “Breakfast-for-Dinner” Veggie Egg Muffins with Crispy Hash Brown Crust

Ingredients

• 4 large eggs
• 3/4 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 cups frozen shredded hash browns, thawed and squeezed dry
• 1/2 small red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 cup baby spinach, chopped
• 2 tbsp chives, minced (plus extra for garnish)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Nonstick cooking spray