Full English Breakfast Cups

Prepare a non-stick 12-cupcake tin, spraying it with canola spray. 

Squash hash brown pieces into the bottom of each cupcake hole, to form a crust case. Bake in 180-degree oven until golden. 

Spoon a tablespoon of baked beans into each cupcake on top of hash brown. 

Distribute sausage pieces and bacon between the cupcakes. 

Place whisked eggs into a jug and pour into each cupcake until full. Top with grated cheese, salt and pepper.  

Place in 200-degree oven for 10 minutes. Serve immediately.