Egg Muffin Cups
Eggs baked in muffin tin stuffed cups – great idea for breakfast, lunch or a grab-and-go snack. Makes 12, serves 6
Ingredients:
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
Method:
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.
