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Corned Beef Hash ‘N Egg Cups

It doesn’t have to be St. Patrick’s Day for you to enjoy this breakfast meal.

45 mins
12 Serving(s)
Corned Beef Hash ‘N Egg Cups


  • Schnucks nonstick cooking spray
  • 3 tbsp. Schnucks unsalted butter
  • 8 oz. sliced deli corned beef, chopped
  • 3/4 cup onion, chopped
  • 1 3/4 cups refrigerated shredded hash browns
  • 3 tbsp. fresh parsley leaves, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. Schnucks coarse ground black pepper
  • 12 Schnucks large eggs


  1. Preheat oven to 425°F. Spray muffin pan with cooking spray. In microwave-safe small bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, add corned beef, onion, hash browns, parsley, salt and pepper; drizzle with melted butter and toss until well combined.
  2. Press about 1/3 cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15-20 minutes or until golden brown.
  3. Reduce oven temperature to 375°F. Crack 1 egg into center of each cup. Bake 15-18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.

Nutrition Facts

139 Calories Per ServingFat: 7gSaturated Fat: 3gCholesterol: 203mgSodium: 301mgCarbohydrates: 6gFiber: 1gProtein: 10g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe