- 1 can (15 ounces) corned beef hash
- 6 eggs
- Salt and pepper to taste
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 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.
- Bake 15-20 minutes or until muffins are golden brown and eggs are set. Yield: 4-6 servings.
Reviews for Meal in a Muffin Pan
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"I put Canadian bacon in bottom of muffin tin and poured egg over top. Delish!!!"
"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!"
"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."
"made um ,ate um, loved um. thanks firstname.lastname@example.org"
"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."