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Ingredients
- 1 can corned beef hash
- 6 eggs
- salt and pepper
- 1/2 pkg. corn muffin mix
Method
- Heat oven to 400°.
- Generously grease 12 muffin cups.
- Press about 2 tablespoons hash in each of 6 muffin cups, making deep indentation in center of hash.
- Break an egg into each hash cup; season with salt and pepper.
- Prepare half package of muffin mix as directed; fill remaining muffin cups 1/2 full.
- Bake 15 to 20 minutes, or until muffins are golden brown and eggs are desired doneness.
- Makes 4 to 6 servings.
