Meal in a Muffin Pan Recipe
This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages. —Michelle Plumb, Montrose, Colorado
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- salt and pepper to taste
- 6 eggs
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 can (15 ounces) corned beef hash
- Carbohydrate 8.801625 g
- Cholesterol 7.35 mg
- Fat 1.617 g
- Fiber 0 g
- Protein 6.082125 g
- Saturated Fat 1.00695 g
- Serving Size 1 1 -6 serving (184g)
- Sodium 211.357643229167 mg
- Sugar 8.801625 g
- Trans Fat 0.0826875 g
- Calories 74 calories
Directions Preheat oven to 400degrees. 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 15-20 minutes or until muffins are golden brown and eggs are set. Yield: 4-6 servings. Originally published as Meal in a Muffin Pan in Cookin' Up Country Breakfasts Cookbook 1994, p5 Print Add to Recipe Box Email a Friend
