Cheesy Egg Muffins
Print recipe
| 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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Margaret Osborne says
Could you substitute ham for the corn beef hash?
Stephanie Brubaker says
Absolutely! Enjoy!
Nancy says
Do you know how many carbs are in this wonderful recipe?
Mal says
How long do you bake for? Do you fry everything together before the muffin pan?
Stephanie Brubaker says
Hi Mal! The complete recipe with direction is here: http://backforseconds.com/cheesy-egg-muffins/2/ Enjoy!
suzanne says
1 or 2 cans of corned beef hash?
Stephanie Brubaker says
Just one can 🙂