- Prep Time
- 15 mins
- Total Time
- 45 mins
- Makes
- 12 pieces
Ingredients
- 6
- eggs
- 1 cup
- diced canned corned beef
- 250 mL
- 1
- medium onion, finely diced
- 1 cup
- diced zucchini
- 250 mL
- 1 cup
- shredded marble cheese
- 250 mL
- 2 cups
- shredded yellow-fleshed potatoes (about 1 large potato)
- 500 mL
Method
- Step 1
- Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
- Step 2
- In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
- Step 3
- Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.
Tips
Freeze in a plastic zip-top bag and thaw for quick breakfasts or snacks.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1 piece)
- Calories:
- 110
- Fat:
- 6 g
- Saturated Fat:
- 3 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Cholesterol:
- 110 mg
- Protein:
- 8 g
- Sodium:
- 220 mg