Preheat the oven to 425°F.
Place 1/3 cup potato shreds into each greased muffin tin well.
Press potatoes so they come up the sides, creating a cup. Bake for 20 minutes.
Whisk scrambled egg mix and water together. Spoon egg mixture into each potato cup.
Return to the oven, bake for an additional 10 minutes or until eggs are thoroughly cooked.
