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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
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