Andrew Crighton
News Editor
These breakfast cups are super easy to make and only take a little bit of time, not to mention they are extremely filling.
These make a great meal for an early morning class or after a long Friday night.
The recipe will ask you to cook the eggs to around sunny-side up; if you prefer your eggs more cooked, then follow the alternate recipe.
Ingredients
1-Can Refrigerated Biscuit Dough
1- Can Corned Beef Hash
8-Whole Eggs
Shredded Cheese
Recipe
Preheat oven to 300 degrees Fahrenheit.
Spray a muffin pan with nonstick spray.
Open dough and flatten each biscuit using the palm of your hand until it is large enough to line the walls of the muffin pan with a ‘crust’ rising above the well.
Arrange evenly across muffin wells.
Crack one whole egg into each biscuit cup.
Place on middle rack of preheated oven and bake until egg sets, approximately 12-15 minutes.
Place corned beef hash into medium frying pan and heat over medium-high heat, turning occasionally.
Cook until heated through and crispy.
Once eggs are set, broil for 1-3 minutes to brown biscuit cup and top of eggs.
Remove and cool on a wire rack for several minutes.
Once cooled, transfer to plate and top with browned hash.
Sprinkle with shredded cheese if desired.
Alternate Recipe
Reduce number of eggs to six. Preheat oven to 350 degrees Fahrenheit.
Flatten and place dough into muffin pan and bake empty for 8-12 minutes, until golden brown.
Brown hash in pan as above.
Once the hash is done, add eggs and scramble in pan with hash.
Fill cooled biscuit cups with egg mixture and top with shredded cheese.
