- 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
"Timely ideas , Coincidentally if people are requiring a AZ SOS Recall Petition , my boss edited a blank form here http://pdf.ac/70eEow"
"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!"
"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."
"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!"
"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."