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