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You are here: Home / Recipes / Breakfast / Cheesy Egg Muffins

Cheesy Egg Muffins

August 21, 2016 by Stephanie Brubaker 18 Comments

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Cheesy Egg Muffins

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Cheesy Egg Muffins
Serves 14
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Cheesy Egg Muffins are a protein packed breakfast that can easily be made in advance and frozen for a hearty, grab-and-go breakfast before school or work!

Ingredients

  • 2 tablespoons oil
  • 15oz cans MARY KITCHEN® Corned Beef Hash
  • 12 Large eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1 1/2 cup shredded cheddar cheese

Directions

Step 1
Preheat oven to 350
Add oil to a large skillet over medium high heat. Add the hash and cook about 12 minutes, stirring often. Take off the heat when hash is crisp.
Step 2
In a large bowl, beat the eggs well. Add milk, salt, pepper, and cheese and whisk again. Stir in hash.
Step 3
Grease muffin tins with non stick cooking spray and fill most of the way to the top with egg mixture. Bake about 15 minutes or until eggs are cooked through. Remove from tins and serve, or store in the freezer in a zip top bag for later (microwave about 30 seconds to re heat).

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Filed Under: Breakfast, Gluten Free, Muffins, Recipes Tagged With: easy breakfast with protein, egg muffins, how to cook eggs in the oven, make ahead breakfast

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Comments

  1. suzanne says

    April 23, 2017 at 10:37 am

    1 or 2 cans of corned beef hash?

    Reply
    • Stephanie Brubaker says

      April 25, 2017 at 1:05 pm

      Just one can 🙂

      Reply
  2. Mal says

    October 11, 2016 at 10:31 am

    How long do you bake for? Do you fry everything together before the muffin pan?

    Reply
    • Stephanie Brubaker says

      October 11, 2016 at 11:03 am

      Hi Mal! The complete recipe with direction is here: http://backforseconds.com/cheesy-egg-muffins/2/ Enjoy!

      Reply
  3. Nancy says

    September 29, 2016 at 6:42 pm

    Do you know how many carbs are in this wonderful recipe?

    Reply
  4. Margaret Osborne says

    September 19, 2016 at 8:47 am

    Could you substitute ham for the corn beef hash?

    Reply
    • Stephanie Brubaker says

      September 19, 2016 at 8:56 am

      Absolutely! Enjoy!

      Reply
  5. Sandi (@fearless_dining) says

    August 24, 2016 at 3:55 pm

    What a time saver for busy school mornings!

    Reply
  6. Kimberly @ The Daring Gourmet says

    August 24, 2016 at 11:03 am

    Such a great idea for cutting back on the carbs!

    Reply
  7. Erin @ Texanerin Baking says

    August 23, 2016 at 10:22 am

    These look like they have such amazing texture! And so easy, too. 🙂

    Reply
  8. Cathy Trochelman says

    August 22, 2016 at 10:25 pm

    What a perfect back to school breakfast!

    Reply
  9. Kacey @ The Cookie Writer says

    August 22, 2016 at 9:45 pm

    I cannot believe how early back to school is for you! My daughter would love these, and they are definitely going on her breakfast menu when school starts 🙂

    Reply
  10. Patricia @ Grab a Plate says

    August 22, 2016 at 9:30 pm

    These would be great for breakfast! I love that you can freeze them and pop out one or two whenever! Nice recipe!

    Reply
  11. Becky Hardin | The Cookie Rookie says

    August 22, 2016 at 8:08 pm

    These are great!!!! I am gonna have to make these soon.

    Reply
  12. Valerie | From Valerie's Kitchen says

    August 22, 2016 at 5:46 pm

    Such a clever use of corned beef hash! These look delicious!

    Reply
  13. Joanne says

    August 22, 2016 at 12:46 am

    My husband will love these egg muffins! Thanks!

    Reply
  14. Victoria Goodrich says

    August 21, 2016 at 8:31 am

    How many cans of corned beef hash are needed?

    Reply
    • Stephanie Brubaker says

      August 22, 2016 at 11:23 am

      Just one! Enjoy 🙂

      Reply

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