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Preheat oven to 200C/180C fan forced. Lightly grease a 12-hole, 80ml (⅓ cup) muffin pan with oil and line the bases with baking paper.
Lightly whisk 1 egg in a large bowl. Crumble over hash browns. Add ⅓ cup of the cheese. Season and mix well. Spoon the potato mixture evenly among prepared muffins holes and mould to create a ‘nest’ shape (see note). Bake for 20 to 25 minutes or until dark golden and crisp on the edges.
Place ham, shallot and remaining cheese in a bowl. Mix well to combine. Divide the mixture evenly among the prepared hash brown cases.
Whisk the cream and remaining eggs in a bowl. Season. Carefully pour egg mixture over ham filling. Bake for 15 minutes or until the filling is set. Serve.