Peel and grate potatoes and submerge them in cold water for a minute to wash off extra starch. Drain potatoes and dry them well on a few paper towels.
Add olive oil to a large skillet over medium-high heat and add potatoes and a pinch of salt. Cook potatoes, stirring occasionally, until they are browned. Try to break up potatoes as they cook so they stay in separate strands. They should take 12-15 minutes to brown nicely.
Meanwhile cook bacon in the oven at 350 degrees until very crispy.
Grease a 6-cup muffin tin well and divide potatoes between tins. Leave a well in the center of each tin and make sure potatoes go up the sides to form potato cups.
Crumble bacon and add about a strip of bacon into each tin.
Scramble eggs and divide eggs between tins. You shouldn’t need a full egg for each tin.
Season cups with a pinch of salt and pepper and bake at 350 degrees Fahrenheit until eggs are cooked through, about 18-20 minutes.
When eggs are cooked, run a knife around the outside of each cup and remove each one. Pray that they don’t stick, but they might stick a bit!