Heat oven to 400 degrees. Generously grease 12 muffin cups. Press about 2 Tablespoons of hash in each of 6 muffin cups, making deep indentation in center of hash. Break an egg into each hash cup; season with salt and pepper.

Prepare muffin mix as directed; fill remaining muffin cups 1/2 full. Bake 15 to 20 minutes or until muffins are golden brown and eggs are desired doneness.

4 to 6 servings.

*This is the wording from the original 1971 recipe. In modern terms, you can use any 8 and 1/2 ounce package of corn bread or corn muffin mix.





For a more in-depth look at this recipe, visit our blog post titled Retro Classic: Meal In A Muffin Tin.


This classic recipe is from a Betty Crocker recipe card. Bake cornbread muffins and egg & hash cups at the same time. Copyright 1971 by General Mills, Inc.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 7 votes.

From lsd1010

So how did you get the hash muffin out without leaving some hash behind? I like the eggs runny... how long would you leave in oven for runny eggs?

Comment submitted: 12/18/2016 (#20150)



From Dounia DXB

Rating (out of 5):

This is the best website! Big thanks for this recipe!

Comment submitted: 8/31/2014 (#18968)



From kitty62862 (Team Breakfast Member)

Rating (out of 5):

My husband loved these! This is my first time here, I Googled 'fancy breakfast'. I have bookmarked this nifty little site, and will be back... A LOT!

Comment submitted: 9/17/2012 (#14447)



From CupcakeReturns

Rating (out of 5):

Haha. My family has been doing a version of this for years, only we line the muffin tin with a layer of puff pastry first, then the corn beef hash, then the egg. You need deep muffin trays for it, but they come out as one cute and scrumptious little meal. You can also do it as phyllo lined with bacon(OH YEAH), you bake them, once the bacon is cooked, you toss the egg in, back again, and voila, bacon egg cups to die for :) A good sprinkle of cheese makes everything better in my eyes too, a sharp aged cheddar tends to work best I found.

Comment submitted: 2/11/2012 (#13536)



From Wally

Rating (out of 5):

I used a jumbo muffin tin and filled the cups 1/2 full. This is a really fun idea. Btw... I also had to halve the recipe because my tin only has 6 cups, but it still worked fine.

Comment submitted: 8/31/2011 (#12864)



From SteveInMaine

Rating (out of 5):

Aside from the oven fire, it was pretty good. I think I filled the muffin pan with to much corned beef and the grease poured out of the pan and flashed when it hit the hot stove about 10 min into the bake cycle. I cleaned it up, added a drip pan and kept it going. Just as the fire alarms were going off my first guest arrived!

Comment submitted: 6/17/2011 (#12814)



From Michael A.

Rating (out of 5):

It tasted really delicous and it was the best breakfast yet, very filling. The corn muffin was a nice touch to the meal.

Comment submitted: 5/17/2011 (#12686)



From Braselton

Rating (out of 5):

I just made the hash and eggs portion of this recipe. I didn't have any cornbread mix so I served the hash cups with toast. I liked it. My husband said bravo. He loves corned beef hash.

Comment submitted: 8/5/2010 (#11016)

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