Meal in a Muffin Tin | The Daily Dish

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Meal-in-a-Muffin Pan

9 Comments | Written on January 15, 2013 at 5:00 am , by

Anytime I am looking for a budget-friendly meal, I turn to “breakfast for dinner!”  Who says eggs, hash browns and muffins are just for the morning?  This recipe is easy and enjoyable any time of day.

Keep reading to learn how to make a meal in a muffin pan!  

I call this “Meal-in-a-Muffin Pan.”   The entire meal is made all at the same time in a 12-cup muffin pan.  In fact, you can make this unbelievably easy meal in about 20 minutes with only 4 ingredients!

You will need a bag of shredded hash brown potatoes.  These can usually be found in the refrigerated section of your grocery store, near the eggs.  Which is convenient, because you will also need seven eggs for this meal.  Finally, pick up a box of corn muffin mix.  One of the eggs will be used for these muffins, as well as 1/3 cup of milk.

Start by pressing about 1/3 cup of shredded potatoes into six of the cups.  Be sure to press the potatoes all the way up the side to create a basket for the eggs.  Season with a bit of salt and pepper, then crack an egg into each cup.  You can season the top of the eggs with some more salt and pepper as well, if you like.

 Now, prepare the corn muffin batter according the directions on the box.  Spoon into the other six muffin cups.

There you have it!  Six corn muffins and six egg and hash brown cups.  Bake in a 400 degree oven for 15-20 minutes, or until the muffins are done and the eggs are set.  Serve an egg cup and a corn muffin to each person.  This is a great way to serve a crowd fast, easy and on a budget!

Meal in a Muffin Pan

2 cups shredded potatoes
6 eggs
salt and pepper, to taste
1 box (8 1/2 oz) corn bread muffin mix
1 egg
1/3 cup milk

Grease a 12 cup muffin pan.  Press 1/3 cup of shredded potatoes 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.  Combine muffin mix, egg, and milk according to package directions.  Spoon muffin batter into other six cups.  Bake at 400 for 15-20 minutes or until muffins are golden brown and eggs are cooked to desired doneness.

9 Responses to “Meal-in-a-Muffin Pan”

  • 1
    Lyudmila S. says:

    Looks so good to me :) . Thank you .

  • 2
    Sharon says:

    I think I would like the looks of an egg that was mixed up first and then put on top of the hash browns….just like you would whip up scrambled eggs. :)

  • 3
    Darcy says:

    I made this for my kids tonight. They loved it!

    Thank you!

  • 4
    Cookie says:

    I like really crispy hash browns, so I cooked the hash brown in a skillet just until they were about half done and then put them in the muffin tins. I also melted 2 T. of bacon drippings and added that to the muffins.

    • Ginger says:

      I have a different type of recipe. If you like your hash browns crispier… buy the ones that are dry and just add in pan. When they cook they cook. I don’t know how but they take up the fluids from the egg I guess. I put bacon pieces, dry hash brown mix, shredded cheese and then an egg on top and then just bake

  • 5
    Pamela Omasta says:

    Having made a similar hash brown egg nest dish,might I suggest tossing the hash browns w/a little oil or melted butter before pressing them into the tin? It crisps them a bit.

  • 6
    Laura says:

    WOW, how EASY can it be!!! I f you don’t want corn muffins, Jiffy has other flavors as does Krusteaz that all you have to add is water… This is ABSOLUTELY GREAT!!!

  • 7
    Kenneth says:

    this look so good it will help on school morning

  • 8
    Cheri says:

    I use the pop apart buttermilk biscuits instead of corn muffins. Great for dipping your eggs.

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