Corned Beef Hash & Egg Cups

  • Prep Time 15 min
  • Total Time 45 min
  • Makes: 12 pieces

Ingredients

  • 6 eggs
  • 1 cup diced canned corned beef 250 mL
  • 1 medium onion, finely diced
  • 1 cup diced zucchini 250 mL
  • 1 cup shredded marble cheese 250 mL
  • 2 cups shredded yellow-fleshed potatoes (about 1 large potato) 500 mL

Directions

  • Step 1

    Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.

  • Step 2

    In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.

  • Step 3

    Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.

Tip

Freeze in a plastic zip-top bag and thaw for quick breakfasts or snacks.

Nutrition Facts

  • Nutrition Description Per serving (1 piece)
  • Calories 110
  • Fat 6 g
  • Saturated Fat 3 g
  • Carbs 6 g
  • Sugar 1 g
  • Protein 8 g
  • Cholesterol 110 mg
  • Fibre 1 g
  • Sodium 220 mg