Ingredients
1 can (15 ounces) corned beef hash6 large eggsSalt and pepper to taste1 package (8-1/2 ounces) cornbread/muffin mix
Preparation
Preheat oven to 400°. Grease a 12-cup muffin pan. Divide hash into 6 of the cups; firmly press onto the bottom and all the way 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 6 cups.
Bake 15-20 minutes or until muffins are golden brown and eggs are set.
