If you ordered Corned Beef from this week's menu, this one's for you! 🚨
We've got a mouth-watering hack that's a must-try — trust us, you'll be coming back for seconds (and thirds). These egg cups require just five ingredients and 30 minutes of bake time, so you can enjoy for breakfast in no time.
Eat Well.
SERVES 1 EACH
PREP TIME5 MINS
COOK TIME0 MINS
Corned-Beef Egg Cups
Corned Beef
12 oz
Spinach
10 oz
Shallots
1 each
Butter
2 tbsp
Sliced Butter Bread
12 each
Eggs
12 each
Kosher Salt
1 tsp
Pepper
1/4 tsp
Directions
1. Preheat oven to 375°F. Brush 12 muffin cups with melted butter. Press bread into prepared cups.
2. Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
3. Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes.
