EGGS-IN-HASH-NESTS WITH CORN MUFFINS
This is a really quick and easy recipe that I got from a Betty Crocker Recipe Card Library. I made it for my family while we were camping at our cabin and everyone loved it.
Provided by appliance queen
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Grease 12 muffin cups well and press about 2 tablespoons of hash in 6 muffin cups.
- Make a deep indentation in center of hash.
- Break an egg into eash hash cup and sprinkle with salt and pepper.
- Prepare corn bread mix according to package directions using the egg and 1/3 cup of milk.
- Fill remaining 6 muffins cups with batter; about 2/3 full.
- Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.
Nutrition Facts : Calories 382.4, Fat 18.7, SaturatedFat 6.5, Cholesterol 272.9, Sodium 845.8, Carbohydrate 35.8, Fiber 3.4, Sugar 8.9, Protein 17
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