Step 1: Prepare the Hash Brown Crust

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with non-stick spray or line with silicone muffin liners.
2. Mix the Hash Brown Crust Ingredients: In a large mixing bowl, combine shredded hash browns, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, pepper, and the beaten egg. Mix thoroughly to coat the hash browns evenly.
3. Shape the Crusts: Divide the hash brown mixture evenly among the 12 muffin cups. Use your fingers or the back of a spoon to press the mixture firmly into the bottom and up the sides of each cup, creating a nest shape.
4. Pre-Bake the Crusts: Place the muffin tin in the preheated oven and bake for 12–15 minutes, or until the edges of the hash brown cups turn golden brown. Remove from the oven and set aside.

Step 2: Prepare the Egg Filling

1. Whisk the Eggs and Milk: In a medium-sized mixing bowl, whisk together the eggs, milk, salt, pepper, and smoked paprika until fully combined.
2. Add the Fillings: Fold in the shredded cheese, cooked bacon or sausage, diced bell peppers, chopped spinach, and green onions. Stir until the ingredients are evenly distributed.

Step 3: Assemble the Quiche Cups

1. Fill the Hash Brown Cups: Spoon the egg mixture evenly into the pre-baked hash brown cups, filling each nearly to the top. The egg mixture will puff up slightly as it bakes.
2. Bake Until Set: Return the muffin tin to the oven and bake for 15–18 minutes, or until the egg filling is fully set and slightly golden on top.

Step 4: Cool and Serve

1. Cool Slightly: Allow the quiche cups to cool in the tin for 5 minutes before carefully removing them with a knife or small spatula.
2. Serve and Enjoy: Serve warm with your favorite breakfast sides or as part of a brunch spread.