| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Oven, Dishes |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(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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