Grease muffin pan well with olive oil. Place hashbrown patties in the bottom of each tin. Add a little bit of cheddar cheese on top of hashbrowns. Crack eggs into each muffin tin, then add a little bit of red and green pepper to each.
Season by sprinkling with salt, pepper and chili powder.
Bake in oven for 13-18 min until each egg cup is cooked - these are done medium-well and I cooked them for 18 minutes. Cook them less if reheating or if you want a runnier egg.
Top with chopped cilantro and serve with sliced avocado, salsa and sour cream.