Corned Pork and Eggs Breakfast Muffins

Prep Time 35 minutes
Baking Time 20 minutes
Servings 12 Muffins


  • 2 large potatoes
  • 1½ cup diced corned pork
  • ¼ cup onion chopped
  • ½ cup sweet peppers chopped
  • ¼ cup tomatoes chopped
  • 6 smart eggs
  • ¼ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoon oil or butter
  • ¼ cup shredded Cheddar cheese


  • Preheat the oven to 375-degree F
  • Dice the corned pork
  • Chop the onions tomatoes and sweet peppers
  • Peel and shred the potatoes
  • Place the potatoes in a towel and squeeze all the water from it
  • Place 2 tablespoon of oil in a pan and sauté the potatoes until lightly golden and cooked
  • Remove and set aside to cool
  • Place the remaining 2 tablespoon of oil in the same pan and sauté the corned pork with tomatoes onions and sweet peppers
  • Remove from the heat and set aside to cool
  • In a large bowl beat together eggs, milk salt and black pepper
  • Add the cooled potato, and corned pork mixture to the eggs
  • Grease a muffin tin and full each with egg mixture
  • Place about a teaspoon of shredded cheese on top of each
  • Place in the hot oven and bake for 15 to 20 minutes or until a toothpick come out clean
  • Serve warm


It’s best to use silicone baking cups in the muffin pan, do not use the paper muffin liners it will be very hard to peel away. Alternatively, make sure to use a non-stick pan and grease thoroughly. Allow the muffin to cool slightly before removing it if baked directly in the pan without a liner.

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