This is a Tex-Mex spin on one of my favorite breakfast recipes from Sunset Magazine. Whether you’re hosting a crowd for brunch or are having breakfast for dinner, these all-in-one hash brown cups are so easy to make. Plus, they’re completely gluten-free! I opt for a fresh chorizo and spinach filling here, but feel free to experiment with your own fillings. Crumbled bacon and roasted cherry tomatoes, country ham and sautéed onions and peppers, or keep it vegetarian and fill with seared mushrooms and kale. The key is to pre-cook all of your fillings beforehand - the nests only bake long enough for the eggs to softly cook.
Preheat the oven to 425°. Spray two 6-cup jumbo muffin tins with cooking spray.
In a large bowl, combine the thawed hash browns with the flour, chili powder, cumin, granulated garlic, cayenne, 1 teaspoon of salt, ½ teaspoon of black pepper and 1/3 cup of the oil. Divide the hash browns between the muffin cups and press into the bottom and up the sides of each cup. Bake the hash browns until golden brown and crisp on the edges, about 30 minutes.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat, breaking up the meat with a spatula, until cooked through, about 5 minutes.
Reduce the oven to 325°. Divide the chorizo and spinach between each hash brown cup. Create a well in the chorizo and spinach and crack an egg into each cup, being careful not to break the yolks. Sprinkle the cups with cheese and season with salt and black pepper.
Bake until the egg whites are just set and the yolks are still runny, 12 to 15 minutes. Let cool slightly, then carefully unmold the hash brown “nests” and transfer to plates. Garnish with cilantro, scallions and sliced avocado. Serve right away with hot sauce and lime wedges.