Baked Eggs with Chorizo and Hash Browns

The oven is your best friend when it comes to whipping up a quick weekday breakfast for your family or a crowd. These aren't your average baked eggs - they sit atop a crispy base of hash browns and salty chorizo that's brightened up with a fresh cilantro and green onion garnish. Simply pop them in the oven for an effortlessly special breakfast.

Directions

1. Preheat the oven to 400F. Lightly butter three 4-inch ramekins and set aside.
2. If making homemade hash browns, rinse shredded potatoes in cold water to remove starch, then dry thoroughly. In a nonstick pan, heat 1 tablespoon of your preferred cooking oil and cook the potatoes (or store-bought hash browns) until golden.
3. Divide the hash browns and chorizo evenly among the ramekins. Carefully crack one egg into each ramekin so it sits on top of the chorizo and hash browns. Season with salt and pepper.
4. Place the ramekins onto a baking sheet and place in the oven. Bake for about 15 minutes or until the egg whites are just set.
5. Garnish with chopped cilantro and green onion before serving.