Preheat your oven to 350° F.
Spray or brush the muffin tin with olive oil. About 1/2 tbsp olive oil if you are not using a spray.
Press the hash browns into the muffin tin to create the "shell."
Brush the potatoes again with olive oil, and then place in the oven for about 15 minutes.
While the potatoes are cooking, chop your mushrooms and Swiss Chard.
Cook the Swiss chard and mushrooms over medium heat with about 1 tbsp olive oil. Add in any salt, pepper, and other spices you would like. Set aside once the vegetables are cooked.
Once the potatoes have cooked for 15 minutes, remove them from oven and spoon in about 1-2 tbsp of the vegetable mixture, pressing it gently into the cup.
Carefully crack an egg over each cup.
Place egg cups back into the oven for another 12-15 minutes or until the egg whites are all cooked and opaque.
Serve immediately! Store in the fridge in a sealed container for a few days.