Muffin Tin Hash Brown and Scrambled Egg Cups

Name: Muffin Tin Hash Brown and Scrambled Egg Cups
Ingredients: 20 ounce package refrigerated shredded hash brown potatoes ((like Simply Potatoes)); 3 tablespoons butter (divided); ½ teaspoon all purpose seasoning ((I used Lawry's Seasoned Salt)); black pepper (to taste); 8 large eggs; 2 tablespoons milk; ¼ teaspoon salt; 10 thick-sliced bacon strips (cooked and crumbled); ½ cup shredded sharp cheddar cheese (divided); ½ cup shredded Monterey Jack cheese (divided); 2 tablespoon chopped chives