Holiday Broccoli Egg Potato Nests

2 cups frozen hash brown potatoes, thawed and drained well
1 Tbsp flour
1/2 tsp salt
1/8 tsp black pepper
2 Tbsp olive oil
4 large eggs
2 Tbsp milk
1 cup frozen broccoli florets, thawed, drained, and finely chopped
1/2 cup sliced black olives
1/2 cup red onion, diced small
1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees. Get out regular muffin tin and spray 4 muffin cups with non-stick cooking oil.
Put the thawed hash browns into a bowl, add the flour, salt, and pepper and toss with a fork to coat well.
Put a large skillet over medium heat, add the oil, and when it sizzles, scoop 1/4 cup of potato mixture into skillet, spread out and flatten to about a 5 inch disc, then repeat with remaining potato mixture until you have 4 discs in the skillet. Cook until lightly browned, flip and cook until other side is lightly browned.
Remove from skillet to a paper towel covered surface, but don't let cool off. While potato discs are still warm, gently press into the prepared muffin cups until you have little potato nests; set aside.
In a bowl, whisk the eggs and milk together, then add the broccoli, black olives, onion, and cheese, and stir until combined well.
Divide the egg-broccoli mixture evenly between the 4 potato nests.
Bake in preheated oven for 10 to 15 minutes or until the eggs are totally cooked and lightly browned.
Remove and allow to cool slightly before removing from muffin tin.
Tip out onto rack and serve warm.