Egg and Stuffing Muffins

10 Dec

Breakfast is something I’ve always had a love/hate relationship with. Most of the time I skip the meal entirely (save for coffee), which I know isn’t healthy. When I wake up, food disgusts me. I actually feel like vomiting when I smell or see food right after waking up. It takes several hours for me to be able to stomach the idea of food. Weird, right? I never have that problem with lunch or dinner. 😉

Anyway, I LOVE brunch food, and on weekends I generally make things like hashbrowns and fruit, sometimes I buy pastries from awesome local bakeries, or I’ll have cereal or toast.

Kraft Canada used to publish this awesome quarterly magazine called “what’s cooking,” and you could get a subscription for free. They had all sorts of great recipe ideas, and I hung onto most of the issues that I received. They shut this down several years ago, probably because sending out a glossy magazine for free several times a year likely wasn’t a good idea financially.

I was flipping through my old magazines recently, looking for some ideas, and came across one that sounded good. I had all of the ingredients on hand, so I decided to try it out for brunch today.

****

Stuffin’ Egg Muffin

1 pkg stuffing mix (chicken)

8 eggs

2 Tbsps bacon bits

1/4 cup Mozza-Cheddar shredded cheese

Preheat oven to 400. Prepare stuffing mix as directed on package. 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.

Crack one 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.

****

I made a few adjustments, because I’m all about adapting recipes to what suits you best. I used real bacon, because why on earth would you eat the fake stuff when you can have awesomely delicious REAL bacon?! I don’t keep cheese (other than Parmesan) in the house because I’m lactose intolerant, so I just left that ingredient out.

Also, my muffin tins are very old and rusty (I should really fork out the money to buy new ones), since they were given to me VERY used. I didn’t want the food to get all gross, so I used paper cups to give them a layer of protection.

Before:

After:

*

Don’t they look great?! I only made 6, as it didn’t make sense to make a tin with just 2 in it. Plus, 8 is just WAY too many for 1 person. Heck, even 6 is way too many! 😉

I let them sit for the required 5 minutes, and immediately dug in because I was so hungry. I should have waited another 5, or let them cook a little bit longer. It was very hard to disengage the muffins from the cups, but the longer I waited, the easier it was. I have plenty leftover to have for breakfast tomorrow (or a small snack sometime), so I’ll be removing the paper cup from the muffin before heating it up.

It was a fabulous addition to my brunch this morning, and is super easy and quick to make. Give it a try sometime, and let me know how yours turned out!

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