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Categories:Viewed: 18 - Published at: a year ago
Ingredients
- 8 frozen mini pastry shells, thawed
- 3 eggs
- 1/2 cup milk
- black pepper to taste
- 1 (15 ounce) can HORMEL(R) Mary Kitchen(R) Corned Beef Hash
- 1/2 cup baby spinach leaves, torn
- 1/2 cup shredded sharp Cheddar cheese
Method
- Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
- Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
- Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
- Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
- Bake in preheated oven until eggs are set, about 15 minutes.
