Preheat oven to 400F.
Fry slices of goetta until crispy.
In the same pan, fry hashbrowns until golden brown.
Let hashbrowns cool slightly and mix in cheese.
Add salt and pepper to hashbrowns.
Line muffin tins with a medium-thin layer of hashbrowns and push to the rims of the cups to create a crust of potatoes in each cup.
Bake for 15 minutes.
Remove from oven and add a slice of goetta, one egg, and more salt and pepper into each cup, reduce the temperate on the oven to 350F and bake for an additional 12-15 minutes until the eggs are cooked to your liking.
Serve warm and enjoy!
*It's okay if some of the egg doesn't fit in each cup, just clean up the edges and be sure to use cooking spray to eliminate sticking and burning.