Muffin Tin Breakfast

When one considers what makes up an American breakfast bacon and eggs or pancake and sausage may come to mind. Today  I share with you a breakfast twosome in one. The muffin tin breakfast offers hash and eggs for breakfast

1 can (15 and 1/2 ounces) corned beef hash
6 large eggs
salt and pepper - to taste
1/2 package of Betty Crocker corn muffin mix*

Heat oven to 400 degrees. Generously grease 12 muffin cups. Press about 2 Tablespoons of hash in each of 6 muffin cups, making deep indentation in center of hash. Break an egg into each hash cup; season with salt and pepper.

Prepare muffin mix as directed; fill remaining muffin cups 1/2 full. Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.

4 to 6 servings.\


original recipe from betty crocker

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