In a large mixing bowl, combine the hash browns, 3/4 cup of the shredded cheese, olive oil, salt, and pepper. Stir everything together until evenly mixed.
Generously spray a muffin tin with non-stick cooking spray. Evenly divide the hash brown mixture into all 12 wells. Using clean hands, shape the mixture into bowls or nests in each well, packing them tightly.
Bake the hash brown nests at 425°F for 15 minutes. Carefully remove the hot pan from the oven.
Crack an egg into each nest, discarding the shells.
Top each egg with some of the diced turkey, being gentle to avoid breaking the yolk. Then sprinkle the remaining cheese evenly over all the nests, followed by some thinly sliced green onions.
Return the muffin tin to the oven (which is still hot) and bake for an additional 20 minutes.
Remove the pan from the oven and allow the hash brown nests to rest for 3 to 5 minutes to let the eggs set properly.
Run a butterknife around the edges of each well to loosen the nests from the pan.
Serve warm and enjoy!