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
salt and pepper, to taste
1 box (8 1/2 oz) corn bread muffin mix
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.
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