Preheat oven to 375F. Prepare a 6-cup muffin tin: grease the cups very well and spray with cooking spray.

Prepare the filling. Heat a frying pan over medium heat and add a drizzle of olive oil. Add the chopped sausage and brown all over. Add the remaining filling ingredients: shallot, mushrooms and pepper. Season with a bit of salt and saute for a few minutes until shallot is translucent and pepper is tender. Set the fillings aside and allow them to cool slightly.

Meanwhile, prepare the egg mixture. Whisk the eggs together with water, salt, dried basil and ground black pepper. Add the grated cheddar cheese and cooled fillings.

Assemble the muffins. Fill each muffin cup about half way with loosely packed hash browns. Spoon the egg mixture over the top. Garnish the top with chopped chives and fresh dill; sprinkle with smoked paprika.

Bake the egg muffins in preheated oven for 20 to 25 minutes, or until the top is completely set. Allow the muffins to cool for a few minutes in the pan before removing. Serve with sliced avocado or tomatoes on the side.