Preheat oven to 400°F and lightly coat a standard-sized muffin tin with nonstick spray.

Place the shredded potatoes in a mixing bowl and season with salt and pepper.

Melt the butter in a small microwave-safe bowl, add 4 tablespoons to the shredded potatoes and combine well.

Divide the potatoes between the 12 muffin cups and, using your fingers, press them firmly to the sides and bottom to form little nests.

Bake until golden brown and crisp, 20 to 25 minutes.

Brush a little of the melted butter onto a nonstick pan and whisk the rest together with the eggs for about 30 seconds.

Place the pan over medium-low heat and after about a minute, add the eggs.

Leave the eggs undisturbed and wait for them to set (1/2 to 1 minute) before using a heat-proof spatula to begin gently pushing them from the edges of the pan toward the center.

Continue the process until the eggs have turned from a liquid to large, soft, shiny curds then remove from the heat immediately and set aside.

Do not stir, flip or break the eggs up into small curds.

Remove the potato nests from the oven and allow to cool for 5 minutes.

Carefully transfer the nests to a serving platter and spoon a portion of scrambled eggs into each one.

Top with crumbled bacon and a sprinkling of chives.