| 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
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”