Press a small
amount of the hashbrowns into each muffin tin. Press potato up along the sides of the tin so that
it forms an edible muffin cup. Place in oven and bake for about 15 minutes.

Meanwhile, beat
the eggs and the milk together in a mixing bowl. Add the peppers, shallots, cheese, salt and pepper
to the egg mixture and mix well.

Scoop a spoonful into the muffin tins on top of the potatoes
until all the mixture is evenly divided between the muffin cups.

Place back in the oven to
bake for 25 minutes or until the tops are fluffy and golden.

Remove from the oven and let sit
for 5 minutes before serving.