Corned Beef Hash & Egg Cups
Prep Time
Makes
Cooking Mode
6 eggs
1 cup diced canned corned beef
1 medium onion, finely diced
1 cup diced zucchini
1 cup shredded marble cheese
2 cups shredded yellow-fleshed potatoes (about 1 large potato)
6 eggs
1 cup diced canned corned beef
1 medium onion, finely diced
1 cup diced zucchini
1 cup shredded marble cheese
2 cups shredded yellow-fleshed potatoes (about 1 large potato)
Directions
1Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
2In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
3Divide 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.
Tips
1
Freeze in a plastic zip-top bag and thaw for quick breakfasts or snacks.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
