Ingredients
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1
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8
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2
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1/4
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-
-
-
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-
-
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Directions
Quick Breakfast Stuffin’ Egg Muffins, Another recipe from Kraft’s What’s Cooking Spring issue While I have not yet made these myself, they sound downright interesting! If you make them, let me know how they turn out!, These were just OK for us I followed the recipe as written other then I did use some advice from other reviewers I only used 5 XL large eggs and a scrambled them in a bowl I added the bacon and cheese to the egg mixture Since others complained they were plain, used cheddar cheese and salt and pepper Mine made eight muffins but if I would make them again, I would make 12 muffins (I would put less stuffing in each cup) as we thought they had too much stuffing and not enough egg , I had some leftover stuffing and saw this recipe How Fun!!! We had fun eating and assembling I love the presentation and who can have enough stuffing
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Steps
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1
Done
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Preheat Oven to 400f. |
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2
Done
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Prepare Stuffing Mix as Directed on Package. |
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3
Done
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Press 1/4 Cup Stuffing Firmly Onto Bottom and Up Sides of 8 Muffin Cups, Forming About 1/4 Inch Rim Around Top of Cup. |
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4
Done
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Crack 1 Egg Into Each Stuffing Cup; Sprinkle With Bacon Bits and Cheese. |
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5
Done
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Bake 20 Minutes or Until Yolks Are Set. |
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6
Done
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Let Stand 5 Minutes Before Serving. |
