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Meal in a Muffin Pan

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
    6 servings

Ingredients

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

Directions

  • Preheat oven to 400°. Grease a 12-cup muffin pan. Divide hash into 6 of the cups; firmly press onto the bottom and all the way 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 6 cups.
  • Bake 15-20 minutes or until muffins are golden brown and eggs are set.
Nutrition Facts
1 egg cup and 1 corn mufin: 377 calories, 18g fat (7g saturated fat), 243mg cholesterol, 717mg sodium, 36g carbohydrate (9g sugars, 3g fiber), 17g protein.

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Reviews

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  • joapar82951
    Jan 4, 2020

    Easy and delicious. Instead of has i just used canned corned beef and sauteed some finely diced carrot and red, yellow and green peppers and put them in with the beef. I highly recommend using small eggs for this because there was not enough room in the large muffin cups when using large eggs. I also dispensed with the added salt and pepper; we don't need that much salt in our diets.

  • marcelinothibodaux
    Feb 12, 2016

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  • 235gbt
    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!

  • PrplMonky5
    Jan 8, 2016

    No comment left

  • chris28304
    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
    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
    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
    Jan 17, 2015

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

  • Doeye
    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
    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.