Meal in a Muffin Pan Recipe
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Meal in a Muffin Pan Recipe

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4.5 15 19
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This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages. —Michelle Plumb, Montrose, Colorado
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 4-6 servings


  • 1 can (15 ounces) corned beef hash
  • 6 eggs
  • Salt and pepper to taste
  • 1 package (8-1/2 ounces) corn bread/muffin mix


  1. Preheat oven to 400°. Grease a 12-cup muffin pan. Divide hash into six of the cups; press onto the bottom and up the sides to form a shell. Break an egg into each shell; season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other six cups.
  2. Bake 15-20 minutes or until muffins are golden brown and eggs are set. Yield: 4-6 servings.
Originally published as Meal in a Muffin Pan in Cookin' Up Country Breakfasts Cookbook 1994, p5

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marcelinothibodaux User ID: 8768513 243711
Reviewed Feb. 12, 2016

"Timely ideas , Coincidentally if people are requiring a AZ SOS Recall Petition , my boss edited a blank form here"

235gbt User ID: 8485749 242924
Reviewed Jan. 31, 2016

"is there ne thing else for the meat - that I can change in this recipe - corn beef hash has way too much sodium allowed on my no to low sodium diet? please always post the nutrition chart with all recipes... thanks!"

chris28304 User ID: 2137086 234351
Reviewed Oct. 11, 2015

"Definitely do not use eggs over medium sized. Next time I'll be using small myself. I only had large and they were running over the muffin cup. I ended up scrambling the rest of the eggs so I could control the amount that went into the remaining cups. I also baked the corn beef a few minutes prior to putting in the egg as a couple of reviewers had suggested. Turned out really good."

Sharonville User ID: 8427748 233864
Reviewed Oct. 2, 2015

"I did bake the corned beef 5 minutes before I put the egg in. Next time I'll probably bake it a few minutes longer. Scrambled the eggs , seasoned ,and added diced jalapenos. I used 4 large eggs. Put a piece of provolone on top. Baked for 13 minutes. It was perfect! The cheese was a little brown on the edges. YUMMY!"

Shoes58 User ID: 2519954 233331
Reviewed Sep. 23, 2015

"in my head, this was a great idea. unfortunately the fates were not with me in this. two recommendations--use medium eggs, not large, as the eggs need to fit in the cups with the corned beef hash. also, grease tins-DO NOT SPRAY-YOU NEED COMPLETE COVERAGE! IF i ever revisit this i will partially prebake the hash to hopefully make a crisper foundation. My partner found it "tasty", but I was so disappointed in the presentation that I couldn't eat."

swinny User ID: 1858482 218029
Reviewed Jan. 17, 2015

"I put Canadian bacon in bottom of muffin tin and poured egg over top. Delish!!!"

Doeye User ID: 3555196 217969
Reviewed Jan. 16, 2015

"Didn't have hash, so used frozen hash brown potatoes - these were excellent! Thanks for a quick recipe that can be modified to fit everyone's tastes!"

rebelwithoutaclue User ID: 4288906 214208
Reviewed Dec. 7, 2014

"Cooking the hash a little first was a great tip. Be careful with the salt, as the CBH is salty out of the can. I believe that salting them at the table would be good when serving guests. Tried them this weekend and now will have them for a crowd on Christmas morning."

doylescott User ID: 7230721 44394
Reviewed Apr. 16, 2014

"made um ,ate um, loved um. thanks"

linsvin User ID: 1584655 39486
Reviewed Apr. 14, 2014

"This is one of my go to recipes for Easter Brunch. Super fast, easy and great presentation. I have always cooked the CBH for at least 5 minutes, then add the eggs because I prefer a softer egg."

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