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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 12 |
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In 'The Muffin Tin Cookbook' by Brette Sember Ingredients:
2 tablespoons olive oil |
1/2 small onion, chopped |
3 cups refrigerator hash brown potatoes (chunks, not shreds) |
salt |
pepper |
1/2 teaspoon thyme |
1/4 lb sliced deli corned beef, chopped |
12 eggs |
Directions:
1. Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners.
2. Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
3. Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
4. Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
5. Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.
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