As I mentioned in the previous post, we had friends visiting from out of town this past weekend. I made the Daring Bakers danish bread for breakfast one morning, but we had a few more breakfasts to go! Well, lucky for me and our guests, I got an excellent recipe idea from one of my new trainees at work.
Michael brought these fabulous little treats in for one of our “food days” and made sure I received one (sort of resembling the “apple for the teacher” idea). I’ve really enjoyed having Michael in class because of his common interest in food and crafting. So, when he brought this treat and I tried it, I knew instantly I had to make it and reserve a spot for him on my blog!
The original recipe tells you to just crack one egg into each muffin cup. Instead, I cracked all the eggs into a bowl and beat them together, then poured them into the muffin cups. Michael said he used the eggs already scrambled in the container.
These muffins lasted us for the weekend because it was perfect for refrigerated then warming up in the microwave. They are even good cold!
Michael is already storming up ideas for dinner recipes of these portions. Think… stuffing and turkey muffins? Yum!
Thanks, Michael, for the recipe!
Stuffin’ Egg Muffin (Adapted from Kraftfoods.com)
1 pkg (6 oz.) Stove Top Stuffing Mix for Chicken
3 Tbsp. Real Bacon Bits
1/2 cup shredded Colby & Monterey Jack Cheese
Preheat oven to 400. Prepare stuffing mix as directed on package, omitting stand time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4-inch rim around top of cup.
Beat all 12 eggs into a bowl, then pour into the muffin cups. Sprinkle bacon bits and cheese on top.
Bake 20 minutes. Let stand 5 minutes before serving.