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Preheat your oven to 425°F & generously grease a 12-cup muffin tin with cooking spray.
In a large bowl, combine the thawed hash browns, salt, pepper, garlic powder, and ½ cup of the shredded cheddar cheese. Mix until everything is evenly combined.
Divide the hash brown mixture evenly between the muffin cups. Using your fingers, press the mixture firmly into each cup, making the sides slightly thicker and the bottom thinner. Use the bottom of a ¼ or ⅓ cup measuring cup to gently press down and create a nest in the center of each.
Lightly spray the tops of the hash browns with cooking spray to help them crisp. Bake for 20 minutes, or until the edges are golden brown and starting to crisp.
Remove the pan from the oven. Carefully crack one egg into each hash brown nest, then sprinkle the remaining ½ cup of cheddar cheese evenly over the tops.
Return the pan to the oven and bake for another 10-12 minutes, depending on how you like your eggs. For a runnier yolk, check them around the 10-minute mark. For a firmer yolk, bake a little longer.
Let the egg cups cool in the muffin pan for about 10 minutes before carefully loosening the edges with a small knife and removing them.
Top with a sprinkle of salt, black pepper, and freshly chopped chives. Serve warm with your favorite hot sauce or ketchup.