- 1 can (15 ounces) corned beef hash
- 6 large eggs
- Salt and pepper to taste
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 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.
1 egg cup and 1 corn mufin: 377 calories, 18g fat (7g saturated fat), 243mg cholesterol, 717mg sodium, 36g carbohydrate (9g sugars, 3g fiber), 17g protein.