RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
Meal in a Muffin Pan
•1 can (15 ounces) corned beef hash (I used leftover hash)
•6 eggs
•Salt and pepper to taste
•1 package (8-1/2 ounces) corn bread/muffin mix
Directions
•Grease a 12-cup muffin pan. Divide hash into six of the cups; press onto 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 set. Yield: 4-6 servings.
Found this simple recipe and it sure is good.
•1 can (15 ounces) corned beef hash (I used leftover hash)
•6 eggs
•Salt and pepper to taste
•1 package (8-1/2 ounces) corn bread/muffin mix
Directions
•Grease a 12-cup muffin pan. Divide hash into six of the cups; press onto 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 set. Yield: 4-6 servings.
Found this simple recipe and it sure is good.
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