Yield: 6 Servings
|1 can||(15 oz) corned beef hash|
|1||Box corn bread/muffin mix|
|Salt and pepper, to taste|
Grease a 12-cup muffin pan. Divide hash into six of the cups; press into 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 at 400 for 15-20 minutes or until muffins are golden brown and eggs are cooked to desired doneness.
Recipe by: Michelle Plumb Posted to MC-Recipe Digest V1 #521 by "djoyce@..." <djoyce@...> on Mar 18, 1997