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Corned Beef Hash Breakfast Cups

<strong>Corned Beef Hash Breakfast Cups</strong>

Corned Beef Hash Breakfast Cups


SERVINGS: 4 servings

PREP TIME: 25 min

COOK TIME: 35 min



  • 1 can HORMEL® MARY KITCHEN® Corned Beef Hash
  • 1 can buttermilk biscuit dough
  • 8 eggs
  • Red pepper sauce:
  • 1 cup roasted red peppers
  • 3 cloves garlic
  • 1 lemon, juiced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon coarse salt
  • chopped Italian parsley for garnish


1. Heat oven to 350˚F. Using rolling pin, roll flat each biscuit and mold over the back of a large muffin tin. Use dough for 8 biscuits. Bake for 7 minutes, then cool for 10 minutes. Turn oven temp down to 325˚F.
2. Place cooled biscuit cups on a baking sheet, open side up. Fill each cup with 2-3 tablespoons corned beef hash and form an indentation with your fingers or a tablespoon.
3. Crack an egg into each cup. Return to oven and bake for 15 minutes or until egg whites are set.
4. In food processor or blender, combine ingredients for red pepper sauce and blend until smooth.
5. Serve cups drizzled with red pepper sauce and topped with parsley garnish.