- 1 (15 ounce) can corned beef hash
- 6 eggs
- salt and pepper to taste
- 1 (8.5 ounce) package corn bread/muffin mix
- Grease a 12-cup muffin pan. Divide hash into six of the cups; press into the bottom and up the sides to form a shell. Break an egg into each shell; season with salt and pepper. Mix muffins according to package directions. Spoon batter into the other six cups. Bake at 400 degrees F for 15-20 minutes or until muffins are golden brown and eggs are cooked to desired doneness.