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Cheesy Egg Muffins

Cheesy Egg Muffins

Cheesy Egg Muffins


Created By: Back for Seconds

SERVINGS: 12 servings


  • ½ teaspoon kosher salt
  • 1 ½ cups shredded Cheddar cheese
  • ¼ cup whole milk
  • 8 large eggs, lightly beaten
  • 1 (15-ounce) can HORMEL® MARY KITCHEN® Corned Beef Hash
  • 2 tablespoons canola oil
  • ¼ teaspoon freshly ground pepper


1. Heat oven to 350°F.
2. Add oil to large skillet over medium-high heat. Add hash and cook about 8 minutes or until browned, stirring often. Remove from heat.
3. In large bowl, whisk together eggs and milk until blended. Add cheese, salt, and pepper. Stir in hash.
4. Grease muffin tins with non-stick cooking spray, filling cups ¾ full with egg mixture. Bake about 15 minutes or until eggs are cooked through.
5. Remove from tins and serve.