Eggs-in-Hash-Nests With Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a really quick and easy recipe that I got from a Betty Crocker Recipe Card Library. I made it for my family while we were camping at our cabin and everyone loved it. Ingredients:
1 (15 1/2 ounce) can corn beef hash |
6 eggs |
salt and pepper |
1 (8 1/2 ounce) box jiffy corn muffin mix (or other corn bread or muffin mix) |
1 egg |
1/3 cup milk |
Directions:
1. Heat oven to 400 degrees.
2. Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups.
3. Make a deep indentation in center of hash.
4. Break an egg into eash hash cup and sprinkle with salt and pepper.
5. Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk.
6. Fill remaining 6 muffins cups with batter; about 2/3 full.
7. Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.
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