Preheat oven to 425° and liberally coat a 12-cup nonstick muffin tin with olive oil cooking spray. Fill the carton to the fill line with 2 cups of boiling water. Close the carton and let stand for 10 minutes, and then drain.
Place the Idahoan® Fresh Cut Hash Browns in a clean kitchen towel and squeeze out any excess moisture. Toss hash browns and 2 tablespoons of oil in a large bowl until coated.
Divide the hash browns evenly between muffin cups, pressing into the bottom and up the sides of each cup to form a crust. Generously coat the hash browns with olive oil cooking spray.
Bake until the hash browns are golden brown on the bottom and sides, about 20-25 minutes.
Meanwhile, in a large skillet over medium-high heat, heat remaining oil. Add the sausage and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 5-8 minutes, until the sausage is cooked through and begins to brown. Remove from the heat and drain any excess grease.
In a large bowl, mix the eggs and milk together until smooth. Add the sausage, bell pepper, spinach, salt and pepper, and mix to combine. Divide the egg mixture evenly between muffin cups. Bake until the eggs are set, about 8-10 minutes. Garnish with chives. Serve and enjoy.
Recipe by Idahoan Mashed Potatoes - Idahoan Foods LLC at https://idahoan.com/recipe/hash-brown-sausage-egg-cups/