Corned Beef Egg Cups Recipes

CORNED BEEF HASH & EGG CUPS

Steps:

• Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
• In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
• Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.

CORNED BEEF HASH AND EGGS

Steps:

• In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

CORNED BEEF HASH EGG CRESCENT RING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
• Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.
• Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.
• Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.
• Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
• Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
• Bake in preheated oven until browned, about 20 to 25 minutes.
• Let cool 3 minutes before serving. Serve with salsa.

CORNED BEEF HASH CUPS

Steps:

• Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners.
• Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
• Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
• Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
• Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.

CORNED BEEF HASH TATER CUPS #5FIX

Steps:

• Preheat oven to 375 degrees.
• Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
• Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
• Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
• Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.

CORNED-BEEF EGG CUPS

Steps:

• Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
• Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.