Indulge in the delightful combination of flavors with our Cheesy Egg Muffins made with corned beef hash, eggs, and cheddar cheese. These perfectly portioned breakfast treats are cooked to perfection in a muffin tin, resulting in a convenient and satisfying morning meal. Imagine biting into a fluffy and savory egg muffin filled with chunks of savory corned beef hash and oozing melted cheddar cheese.
Ingredients
| ⅜ | teaspoon kosher salt |
| 1½ | cups shredded Cheddar cheese |
| ¼ | cup whole milk |
| 8 | large eggs, lightly beaten |
| 1 | (14-ounce) can HORMEL® MARY KITCHEN® Corned Beef Hash |
| 2 | tablespoons canola oil |
| ¼ | teaspoon freshly ground pepper |
Directions
Heat oven to 350°F.
Add oil to large skillet over medium-high heat. Add hash and cook about 8 minutes or until browned, stirring often. Remove from heat.
In large bowl, whisk together eggs and milk until blended. Add cheese, salt, and pepper. Stir in hash.
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.
Remove from tins and serve.