Corned Beef Hash & Egg Cups
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Makes
- 12 pieces
Ingredients
- 6
- eggs
- 1 cup
- diced canned corned beef
- 250 mL
- 1
- medium onion, finely diced
- 1 cup
- diced zucchini
- 250 mL
- 1 cup
- shredded marble cheese
- 250 mL
- 2 cups
- shredded yellow-fleshed potatoes (about 1 large potato)
- 500 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
Step 2
In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
Step 3
Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.
Tip
Freeze in a plastic zip-top bag and thaw for quick breakfasts or snacks.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 piece)
- Calories:
- 110
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 110 mg
- Protein:
- 8 g
- Sodium:
- 220 mg
