Egg Muffin Cups

1 box (6 oz.) chicken Stove Top stuffing mix
1 1/2 cups boiling water
12 tablespoons chopped Canadian Bacon
12 tablespoons chopped broccoli florets
12 eggs
12 tablespoons shredded cheese

Preheat oven to 400 F. Spray 12 cup muffin tin with non-stick spray. Add stuffing mix to boiling water. Stir to mix; immediately scoop stuffing into prepared muffin tins and press firmly onto bottom and up the sides of each cup. Sprinkle each cup with 1 tablespoon chopped Canadian Bacon and 1 tablespoon broccoli. Break one egg into each cup and top with 1 tablespoon shredded cheese.

Bake for about 20 minutes or until yolks are set. Allow to stand 5 minutes before serving; serve with fresh fruit and a glass of milk.

Note: Recipe shared by my friend Bonnie Johnson, Las Vegas, NV. She makes them one evening for dinner and then sends the leftovers in lunches later in the week. Makes 12, serves 6.

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