Muffin Tin Hash Brown and Scrambled Egg Cups

INGREDIENTS

1 20 ounce package

refrigerated shredded hash brown potatoes

3 tbsp

butter (divided)

1/2 tsp

all purpose seasoning (I used Lawry's Seasoned Salt)

black pepper (to taste)

large eggs

2 tbsp

milk

1/4 tsp

salt

thick-sliced bacon strips (cooked and crumbled)

1/2 cup

shredded sharp cheddar cheese (divided)

1/2 cup

shredded Monterey Jack cheese (divided)

2 tbsp

chopped chives