STUFFIN' EGG MUFFIN
Steps:
- Pre-heat oven to 400F (200C) Prepare stuffing mix as directed on package. Press 1/4 cup (60 mL) cup stuffing onto bottom and up side of each of 8-muffin cups, forming about 1/4-inch rim around top of cup. Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese. Bake 20 minutes or until yolks are set. Let stand 5 minutes before serving.
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Gomolemo Opadile
[email protected]I'm looking for a recipe for egg muffins that uses whole wheat flour. Do you have one?
Erica Sancez
[email protected]Can I make these egg muffins ahead of time and freeze them?
Lisa Lee
[email protected]I'm not a big fan of stuffing. Do you think these egg muffins would be good without it?
Shova Acharya
[email protected]These egg muffins sound delicious, but I'm on a diet. Are they healthy?
Samuel McDonald
[email protected]I'm allergic to eggs. Is there a substitute I can use?
Hafjee Sagra
[email protected]This recipe seems a bit complicated. I'm not sure if I have all the ingredients.
Lawrence Bellofigo
[email protected]I'm not sure about this recipe. I've never had egg muffins before.
Arif Aman
[email protected]These look delicious! I'm definitely going to try this recipe.
Kabail Ezra
[email protected]I'm always looking for new and easy breakfast recipes. These egg muffins fit the bill perfectly. Thanks for sharing!
Paul kyeni
[email protected]These egg muffins are a great way to use up leftover stuffing. They're also a great way to get your kids to eat their vegetables.
Suhail sahil
[email protected]I tried this recipe and they turned out great! I used a muffin tin instead of a ramekin and they cooked perfectly.
Yelhsa CR
[email protected]These egg muffins are a lifesaver on busy mornings. They're so quick and easy to make, and they keep me full and satisfied until lunchtime.
Ali Qurban
[email protected]I love that these muffins are so versatile. You can add any kind of veggies, cheese, or meat that you like. I've even made them with leftover rice.
QASIM BHATTI Badsha
[email protected]These are the perfect grab-and-go breakfast. I make a batch on the weekend and then heat them up during the week. They're also great for meal prep.
Joy Id e6jhen
[email protected]I'm not a huge fan of eggs, but these muffins were surprisingly good. They're light and fluffy, and the stuffing adds a nice savory flavor.
Frederick Mthembi
[email protected]These egg muffins were a hit with my family! They're so easy to make and perfect for a quick and healthy breakfast. I added some chopped spinach and diced tomatoes to mine, and they turned out great.