Meal in a Muffin Pan Recipe
- 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.
Reviews for Meal in a Muffin Pan
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"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."
"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."
"I read the reviews before making this, I baked the hash for 5 minutes then added the egg. It was good and will make them again. We like our egg yolks a little on the soft side so I will not cook them quite as long as suggested. Thanks!"
"I didnt use as much hash as it called for but oh boy they were still tasty"
"I made this last night. Very easy recipe and it came out perfectly. Will definitely make again."
"What a great idea! My family loved these and I will certainly be making them again! Thanks for sharing! -- Kristine Chayes, Smithtown, NY"
"I made this for my husband, sons and their friends on vacation. It went over well. The only changes I would make is to try cooking the hash shells for 5 min before filling them with the eggs, and let them sit another 5 min when you take them out of the oven. I will definitely make this again."