| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dishes, Oven | 6 | Servings | |
INGREDIENTS
| 1 | 15 oz corned beef hash | |
| 6 | Eggs | |
| 1 | Box corn bread/muffin mix | |
| Salt and pepper, to taste |
INSTRUCTIONS
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@voyager.net" <djoyce@voyager.net> on Mar 18, 1997
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