- 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 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."
"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."