Preheat oven 375. Grease two small ramekins or similar oven proof bowls. Mix shredded potatoes with one beaten egg, onion and salt and pepper. Form half mixture into your hands, squeeze any excess potato water, into a ball. Form into a basket into the each bowl. Bake 30 -40 minutes or until brown and crispy(depends of thickness of the basket).
While baking, beat remaining eggs in a small bowl with milk. Heat frying pan drizzled with olive oil. Add eggs, cook on medium; do not over cook. When set but sill moist, add bacon, cheese and pico de gallo. Stir well. Spoon into baked hashbrown baskets and serve.