Place the hashbrowns in a large bowl and add about 1/2 cup of grated cheese. Mix together.

Using a standard 12-muffin tin, fill each hole loosely with hashbrowns.

Using fingers, press the hashbrowns in each hole around the sides and bottom of the hole, forming a little cup.

Bake at 400 degrees for about 25 minutes

While the hashbrown cups are baking, brown the chorizo in a skillet.

Whip the 6 eggs in a pourable container or large measuring cup. Add salt and papper when whipping.

After the hashbrowns have baked, remove them from the oven.

In each cup, place about a teaspoon of refried beans, smashed with a spoon into the bottom of the cup.

Fill each cup with the scrambled egg mixture

Put a spoonful of chorizo in each cup.

Put a couple of leaves of cilantro in each cup

Mound some grated cheese on top of each cup

Place in the oven again, and bake at 400 for 13 minutes