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
gomolemo36@yahoo.comI'm looking for a recipe for egg muffins that uses whole wheat flour. Do you have one?
Erica Sancez
s.erica88@hotmail.comCan I make these egg muffins ahead of time and freeze them?
Lisa Lee
leel@hotmail.comI'm not a big fan of stuffing. Do you think these egg muffins would be good without it?
Shova Acharya
acharya_s82@aol.comThese egg muffins sound delicious, but I'm on a diet. Are they healthy?
Samuel McDonald
smcdonald44@gmail.comI'm allergic to eggs. Is there a substitute I can use?
Hafjee Sagra
hafjee_s63@hotmail.frThis recipe seems a bit complicated. I'm not sure if I have all the ingredients.
Lawrence Bellofigo
b.l@hotmail.co.ukI'm not sure about this recipe. I've never had egg muffins before.
Arif Aman
aman_arif76@aol.comThese look delicious! I'm definitely going to try this recipe.
Kabail Ezra
k-ezra69@hotmail.comI'm always looking for new and easy breakfast recipes. These egg muffins fit the bill perfectly. Thanks for sharing!
Paul kyeni
p.k7@hotmail.comThese 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
sahil2@hotmail.comI tried this recipe and they turned out great! I used a muffin tin instead of a ramekin and they cooked perfectly.
Yelhsa CR
yelhsa_cr@yahoo.comThese 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
q-a@gmail.comI 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
badsha.q19@yahoo.comThese 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
e6jhen43@hotmail.comI'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
m.frederick@gmail.comThese 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.